Big Kid Grilled Cheese


  • Butter
  • Spicy Brown Mustard
  • 4 slices whole-grain wheat bread
  • 4 thin slices prosciutto
  • 8 large fresh basil leaves
  • 8 (1/4-inch-thick) slices melting cheese (I used smoked gruyere and cheddar)
  • 2 tablespoons olive oil
  • 6 (1/3-inch-thick) slices heirloom tomato (from about 1 large)


  • Oven
  • Skillet


  1. Preheat oven to 400°F.
  2. Lightly butter 1 side of each bread slice and spread mustard on the other. Place 2 bread slices, buttered side down, on work surface. Top each with 2 prosciutto slices, then 4 basil leaves, then 4 cheese slices. Top with remaining 2 bread slices, buttered side up.
  3. Heat olive oil in heavy large ovenproof skillet over medium-high heat. Add sandwiches to skillet and cook until golden on bottom, about 4 minutes. Turn sandwiches over; transfer skillet to oven and bake until golden and cheese melts, about 5 minutes.
  4. Remove from oven. Carefully lift off top bread slices from sandwiches and insert 3 tomato slices into each, then cover with bread tops and serve.

All recipes stolen/borrowed from somewhere, butchered/adapted exclusively by CHEF BOY/R/C.