In honor of grilled cheese month, no one is sure who exactly decided this way back when, I wanted to do something extra special with my grilled cheese sandwiches. I am all about the cheese! When I was pregnant my favorite two things to eat where grilled cheese dunked in hot soup and chicken salad sandwiches from none other than Chic-fil-A. Like most kids my son’s favorite meal is grilled cheese and I for one and all for it! I happily tag along with this obsession!
Most people tend to think that grilled cheese sandwiches are just for kids when in fact they actually started out as a dish just for adults- betcha didn’t know that? I am going to apologize ahead of time for those of you who are looking for a healthy sandwich idea. No bones about it, this baby (my sandwich of course) is ridiculously delicious with credit to a yummy basil infused egg wash that I fried it in- taking cues from the every so popular Monte-Cristo method.
I then loaded it down with three types of cheese: Provolone, Swiss and Colby and topped it off with a somewhat subtle horseradish mayo and lots of salty layers of Prosciutto. This sandwich is simply divine, amazing, savory, a tad bit Sweet (from the basil) and a sandwich that you must and I do mean MUST make at home. They key to this dish is the basil infused egg wash using the basil from my own garden. Even though the sandwich is pan-fried the basil brings a certain freshness to dish that you wouldn’t get otherwise. Leave off the prosciutto and top with ham for a treat the kids will even love!
Basil Infused Grill Cheese with Prosciutto and 3 Cheeses
6 slices of sourdough bakery bread ( this makes 2 sandwiches so double the ingredients below for a family of four)
1/2 pound of sliced prosciutto ( 3 slices per sandwich)
3 eggs mixed with 1/3 cup of milk
4 TBSP chopped basil or you could use basil puree found in the vegetable isle at your grocery store
1/4 pound each of provolone cheese, swiss cheese and colby
butter for the bread
Horseradish Mayo: mix all ingredients together
3 tsp horseradish
1 tsp garlic powder
1/2 cup mayo
dash of salt and pepper
Serves 4 cut into triangles or 2 as a whole sandwich