Blue Cheese, Fig & Prosciutto Grilled Cheese

This sandwich is loaded with tangy blue cheese, sweet fig jam and crispy prosciutto!

I know this might seem like an ‘out there’ combo, but if you’re a fan of the classic prosciutto, cheese and fruit combo you’re gonna love this sandwich. Follow me…

The Ultimate Prosciutto Sandwich

Let’s take a quick look at what you’ll need shall we:

• Prosciutto – Pan fried until ultra crispy (more on this in just a sec).
• Gorgonzola – This is the perfect blue cheese to use in this sandwich. It’s got a more subtle flavour than many varieties of blue cheese, meaning it doesn’t overpower the other ingredients. It’s also got a gorgeously creamy texture!
• Fig Jam – Or fig conserve.
• Gruyere – This adds a gorgeous sweet and nutty flavour that ties in all the ingredients.
• Bread – You’ll want something firm like a sourdough, just so it contains the gooey filling. Here I’ve used a seeded loaf for an extra layer of flavour/texture.
• Butter – To fry the sandwich.

Can I use fresh figs?

I have tried this sandwich with fresh figs and I find it works best if they’re finely sliced and drizzled in honey.

Can I use a different fruit?

I’d go with figs the first time round, but if you know you don’t like figs then apple, pear and peach all work nicely with prosciutto & blue cheese.

Pan Fried Prosciutto

For this sandwich, I highly recommend frying the prosciutto. This adds a crispy layer in amongst the oozy cheese and gooey jam!

To fry the prosciutto you just need a dash of oil. Low medium heat will help render down the fat and crisp up the prosciutto without it burning.

Process shots: add prosciutto to oiled pan over low-medium heat (photo 1), fry both sides until deep golden and crisp (photo 2).

Prosciutto Sandwich

As you can imagine, creating the sandwich is a pretty straightforward process. In terms of stacking order, I recommend adding the prosciutto in the centre, just so the crunch is more obvious than if it were directly stacked on the bread. I also recommend splitting the cheeses up, just so you experience more of their individual flavours without them merging into one.

Process shots: butter bread (photo 1), flip (photo 2), spread with jam (photo 3), add gorgonzola (photo 4), add prosciutto (photo 5), add gruyere (photo 6), add bread (photo 7), spread with butter (photo 8).

Prosciutto Grilled Cheese

When it comes to frying the sandwich it’s business as usual. Medium heat will give you nice crispy bread, whilst allowing the cheese to melt at the perfect rate. If you find the bread crisping up too quickly before the cheese begins melting, just lower the heat.

Process shots: add sandwiches to non-stick pan (photo 1), fry both sides until golden with the cheese starting to ooze out (photo 2).

These sarnies are awesome for a quick fix lunch! I tend to serve them as they are, but if you’re still a little peckish after you could always whip up a Berry Fruit Salad.

Alrighty, let’s tuck into the full recipe for these gorgonzola, fig & prosciutto sandwiches shall we?!

How to make the Ultimate Prosciutto Sandwich (Full Recipe & Video)

Blue Cheese, Fig & Prosciutto Grilled Cheese

This sandwich is loaded with tangy blue cheese, sweet fig jam and crispy prosciutto!

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Course: lunch

Cuisine: American, Italian

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Servings (click & slide): 2 sandwiches

Calories per serving: 554kcal

Author: Chris

Cost per serving: £4 / $5

Equipment

• Non-Stick Pan & Spatula/Turner
• Sharp Knife & Chopping Board
• Fine Cheese Grater

Ingredients

• 4 slices of Sourdough (preferably seeded)
• 4 slices of Prosciutto
• 2oz / 60g Gorgonzola, sliced into wedges
• 1/2 cup / 40g finely grated Gruyere
• 4 tbsp Fig Jam (see notes)
• Butter, as needed
• Olive Oil, for frying prosciutto

Instructions

• Heat up a dash of oil over low-medium heat in a non-stick pan. Add in prosciutto and fry both sides until deep golden and crispy. Remove from pan.
• Butter 1 side of each of your slices of bread. Flip two of them over so they are butter-side-down. On top of the slices, spread fig jam then top with gorgonzola. Add 2 slices crispy prosciutto per sandwich then top with gruyere. Add the second slice of bread on top butter-side-up.
• Add the sandwiches to the same pan you fried the prosciutto in, this time over medium heat. Fry both sides until deep golden & crispy, with the cheese just starting to leak out.
• Serve up and enjoy!

Quick Demo

Notes

a) Bread - You want something firm like Sourdough, just to contain the gooey filling. I recommend seeded just to add an extra layer of flavour & texture, but it's certainly not a deal breaker.

b) Gorgonzola - This is the best blue cheese to use. It's got a creamy texture and melts beautifully. It's also a more subtle variety of blue cheese, meaning it doesn't overpower the other ingredients.

c) Fig Jam - Or fig conserve. You'll find it in most supermarkets in the jam section. If you want to use fresh figs instead, I recommend finely slicing them and drizzling them with a little honey.

d) Can I use a different fruit? - Other fruits that classically go with prosciutto and blue cheese are apple, pear and peach! My personally favourite pairing is fig though, so I recommend trying this first before branching out.

e) Calories - based on 1 tbsp butter per sandwich and 1 tsp olive oil for frying prosciutto.

Your Private Notes:

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Nutrition:

Nutrition Facts

Blue Cheese, Fig & Prosciutto Grilled Cheese

Amount Per Serving

Calories 554 Calories from Fat 267

% Daily Value*

Fat 29.67g46%

Saturated Fat 16.438g103%

Trans Fat 0.012g

Polyunsaturated Fat 1.996g

Monounsaturated Fat 9.625g

Cholesterol 78mg26%

Sodium 1066mg46%

Potassium 252mg7%

Carbohydrates 48.31g16%

Fiber 1.5g6%

Sugar 22.13g25%

Protein 22.95g46%

Vitamin A 714IU14%

Vitamin C 3.5mg4%

Calcium 505mg51%

Iron 2.12mg12%

* Percent Daily Values are based on a 2000 calorie diet.

*Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.

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