I have always been a fan of grilled cheese. More recently my husband has come to the good side and recognized the beauty of an excellent grilled cheese sandwich as well. Thank goodness I have been able to expose him to fine culinary items. 🙂
Since we both are fond of grilled cheese now, I decided to work it into our Tapas Monday menu. I wanted a sandwich that was a bit more exciting that plain grilled cheese, but I also wanted it to be a bit lighter, as we had leftover cake to eat also. (Yes, it’s tough having lots of homemade yummy-ness in the kitchen.)
To make both of those thoughts work I decided to add prosciutto to the sandwich but prepare them on lavash. I also wanted to ensure that the cheese melted nicely without overcooking the lavash. My idea was to wrap the cheese inside the prosciutto, grill that, then wrap that inside lavash, and grill again. Good news- it worked!
I personally prefer a bit of crunch to prosciutto. I think it adds to the flavor. For this recipe it also helped turn the swiss into a molten pool of cheese. Wrapped inside the lavash, it heated a pinch more, and we had delightfully crisp and gooey sandwiches.
I’d highly recommend eating these as soon as they are ready. You don’t want to miss on the gooey moments!
- 3 slices lavash
- 12 slices prosciutto, very thin
- 12 1/8″ slices swiss cheese (off block)
- Butter, optional
- Preheat oven to 250.
- Cut each lavash into 4 rectangles, cutting once lengthwise and once widthwise.
- Wrap 1 slice prosciutto at diagonal around 1 piece swiss; repeat until all are wrapped.
- Heat nonstick frying pan over medium.
- Add 4 prosciutto wraps, and cook for 30 seconds.
- Flip and cook for additional 30 seconds.
- Remove from pan and place one prosciutto wrap per piece of lavash.
- Repeat with remaining prosciutto wraps.
- Butter one or both sides of lavash, if desired.
- Place 4 lavash in frying pan, and cook for 30 seconds per side.
- Place cooked wraps in loosely closed foil in oven to keep warm until all are done.
- If desired, serve with dijon or honey mustard for dipping.