Persimmon Prosciutto and Brie Grilled Cheese
Can I melt that?
If the answer is yes, I’m most likely going to make a grilled cheese sandwich.
I was named Most Likely To Make The Best Grilled Cheese Sandwich On Earth in high school… because that category existed (in my dreams).
I’ve been building up to this moment. I’ve been waiting for the stars to align, the persimmons to ripen, and the Brie to appear in the refrigerator. This is that moment realized.
This sandwich makes me feel rich. Like, cash-money rich. (I’m not.) (It’s cool.)
In other grilled cheese related news:
Spinach and Artichoke Grilled Cheese Sandwich
Original photography shot with the Canon EOS 5D Mark III digital SLR. The filmmaker’s camera.
This almost feels too good to be true. We’re hitting every flavor range. Sweet persimmon. Salty prosciutto. Tangy mustard. Spicy mustard. Creamy Brie. Crisp and crunchy whole grain bread .
Yea, it’s serious.
We might have stumbled upon the most perfect sandwich situation.
Everything is stacked and layered. Mustard atop the whole grain bread, then prosciutto, sliced persimmon, and fresh arugula.
Brie cheese is generously spread on the remaining two bread slices Rind and all. Don’t be scared.
A good, old-fashioned sandwich smash.
By now our butter is melting in a skillet… and now would be a good time to pour the wine too.
Sandwiches are grilled on both sides. I go a little overboard with my toasting. Maybe I like things a little burnt.
Sweet and salty. Totally seasonal. Crisp and creamy. I mean… this sandwich has it all.
I used Fuyu persimmons. They’re the firmer of the two and I think they’re the most delicious. When ripe, they’ll be slightly soft and easily sliced. Pile up that bread! Fuyu persimmons won’t last long in the markets. We’ve got to get at this while we can!
Oh! Speaking of persimmons, this Pear and Persimmon Caprese Toast I made last year is a total win!
Persimmon Prosciutto and Brie Grilled Cheese
makes 2 sandwiches
4 slices whole wheat seeded bread
2 tablespoons whole grain mustard
4 slices prosciutto
1 Fuyu persimmon, thinly sliced
2 small handfuls fresh arugula
2 to 4 ounces Brie cheese, depending on how much cheese you like
1 tablespoon butter for grilling
Spread mustard on four slices of bread. Layer on two slices of prosciutto, two slices of persimmon, and a small handful of arugula onto two slices. Spread Brie cheese onto the other two (mustard-covered) bread pieces. Sandwich the two parts together.
Heat butter in a medium skillet over medium heat. Place sandwiches in the pan, Brie side down, and grill until cheese is melted and bread is toasted to a golden brown. Flip sandwiches and cook until golden.
Remove from the skillet. Slice in half and serve immediately.