Brussels Sprout Hash with Gouda on Focaccia
Grilled Cheese with Sun Dried Tomatoes, Artichokes, and Prosciutto
Recipe courtesy of Andie Mitchell
Ingredients
Servings
- 4 slices whole wheat bread
- 2 slices prosciutto
- ¼ cup canned or jarred artichoke hearts packed in water, drained and chopped
- 2 tablespoons jarred sun-dried tomatoes packed in oil, drained and chopped
- 4 slices Arla® Havarti Cheese
- cooking oil spray
Instructions
Instructions
Lay 2 of the bread slices on a work surface. Top each with 1 slice of Arla® Havarti sliced cheese then divide the prosciutto among the slices, followed by the artichoke hearts and sun-dried tomatoes. Top with the remaining slices of Havarti and the pieces of bread. Spray a large nonstick skillet well with cooking oil, add the assembled sandwiches, and spray the tops of each sandwich with cooking oil. Cook over medium heat until the bread is crisp and browned and the cheese is melted, about 8 minutes, flipping halfway. Cut the sandwiches in half and serve immediately.