There are three kitchen essentials: Bread, cheese, and butter. Oh wait! There’s a fourth too and it is wine. Pairing those together can make a heavenly meal. The simplicity alone is genius. Alas it can become a little boring and plain. It is then when creativity is tapped and a whole new array can tantalize your taste buds. A challenge to come up with a different combination sounded like a whole lot of fun. I met that challenge with an Egg Prosciutto Grilled Cheese Sandwich.
So you may be wondering what challenge? Well, the kind folks at Gallo Family Vineyards truly enjoy a good grilled cheese. So much so, they invited Sunday Supper and bloggers like me to join them in celebrating it with our recipes and pairings. I was as thrilled to get the invitation again this year. Last year I brought a Grilled Pimento Cheese Sandwich to the virtual party.
Egg Prosciutto Grilled Cheese is great for brunch or brinner. It can also wind up being an afternoon snack as it did with me. I finished taking photos of it around 3pm and was a little hungry. I thought I’d have a bite and save the rest for dinner. A few minutes later there were nothing but crumbs. The combination of salty prosciutto, soft eggs, melty Havarti, a dash of whole grain mustard between slices of hearty sourdough bread crisped up by grilling with butter was all it took.
What wine to pair with egg prosciutto grilled cheese? I paired it with Gallo Family Vineyards Pinot Grigio and Hearty Burgundy. Egg, prosciutto, and cheese can be a little heavy. The fruity and citrus flavors in Pinot Grigio balance all that heaviness. Plus, for me, it has a slight effervescent quality that lightens and refreshes while sipping. Hearty Burgundy is a primo choice for a red wine to serve for a brunch crowd as the blend goes so well with a variety of food including cured meat.
A sandwich so good it has its own month. Yep, grilled cheese has gone way beyond an ordinary sandwich and April has been declared National Grilled Cheese Month. The variations are incredible and worth celebrating! Sunday Supper is proud to partner with Gallo Family Vineyards to share recipes along with wine pairings because wine and cheese are a match made in heaven. Scroll down to see the scrumptious sandwiches by my fellow Sunday Supper tastemakers. Also look at Gallo’s Grilled Cheese blog post for more wine pairings in celebration of this tasty month.
More on Gallo Family Vineyards: Follow them on social media to keep up the latest on the company, vineyards, and their wines. Here are quick links to GFV’s profiles: Facebook, Twitter, Instagram, and YouTube. Their website has lots of information on Gallo Family Vineyards wines plus wine pairing notes and a handy store locator.
- 2 large eggs
- 1 tablespoon parmesan cheese
- 1 teaspoon milk
- 3 tablespoons unsalted butter, softened and divided
- 4 slices sourdough or hearty white bread (about ⅜-inch thick slices)
- Whole-grain mustard
- 4 thin slices Havarti cheese
- 3 ounces prosciutto, very thinly sliced
- Whisk together eggs, parmesan cheese, and milk in a small bowl.
- Melt 1 tablespoon butter in a large skillet over medium heat. Add egg mixture and use a spatula to pull eggs to the center and tilt pan to fill edges in the same manner as making an omelette. Cook until just set. Transfer to a plate and cut in half.
- Spread remaining butter on one side of each bread slice. Turn slices over and spread a thin layer of whole grain mustard on each slice.
- Place one slide of Havarti cheese on mustard side of each slice of bread.
- Divide prosciutto in half and place on two slices.
- Place egg halves on top of proscuitto.
- Place the two other slices of bread on top of egg, cheese side down and butter side up.
- Place sandwiches in the skillet over medium heat.
- Cook until one side is golden brown. Flip sandwich over and cook remaining side until golden brown.
- Placing a lid over the pan while grilling the sandwich can help with melting the cheese without burning the bread. I cover it with a lid about half-way through grilling.
Recipe adapted from Cuisine at home recipe booklet issue #CX1401
Are you looking for grilled cheese sandwich recipes? Take a look at these ooey, gooey, melty ones by Sunday Supper tastemakers plus pairings with Gallo Family Vineyards wines:
- Bacon Inverted Grilled Cheese by Brunch with Joy
- BBQ Pulled Pork and Smoked Gouda Grilled Cheese by Bobbi’s Kozy Kitchen
- Brie, Raspberry and Honey Grilled Cheese by The Girl In The Little Red Kitchen
- Chicken Pesto Grilled Cheese by That Skinny Chick Can Bake
- Egg Prosciutto Grilled Cheese by Magnolia Days
- French Onion Grilled Cheese by The Redhead Baker
- Garlicky Anaheim Pepper Grilled Cheese by Peanut Butter and Peppers
- Gluten Free Kale Grilled Cheese by Gluten Free Crumbley
- Grilled Cheese with Spinach and Roasted Red Peppers by Ruffles & Truffles
- Grilled Havarti with Onion Jam by Nosh My Way
- Grilled Gruyère on Rye with Crisped Sage and Pink Lady Slices by Culinary Adventures with Camilla
- Loaded Sharp Cheddar and Black Forest Ham Grilled Cheese Sandwich by Serena Bakes Simply From Scratch
- Longaniza Grilled Cheese Sandwich by Peaceful Cooking
- Philly Cheesesteak Grilled Cheese Sandwich by Family Foodie
- Pizza Grilled Cheese by Alida’s Kitchen
- Roasted Cauliflower, Ham and Brie Grilled Cheese by Cupcakes & Kale Chips
- Roasted Tomato Caprese Grilled Cheese by One Sweet Mess
- Spinach Artichoke Grilled Cheese by Life Tastes Good
- Tomato Bacon Jam Grilled Cheese by Feed Me, Seymour
- Tomato, Prosciutto and Gruyère Grilled Cheese by Casa de Crews
- Twenty Ways to Make Grilled Cheese plus Wine Pairings on the Sunday Supper Movement website
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Disclosure: Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.