This post is part of my yearlong partnership with Arla Cheese!
File this under: things we realized as kids and never got full credit for: Grilled cheese is one of life’s sacred recipes.
I never outgrew it, what about you? It’s the reliable comfort of soft bread, cheese, and a hot pan. I love it just like that, but I also have a habit of wanting to stuff all my favorite things into one convenient eating vessel (a sandwich, taco, car, or purse), so I can’t help but want to add ingredients to a good ol’ grilled cheese.
Grilled Cheese with Havarti, Sun Dried Tomatoes and Prosciutto
I recently started using sun-dried tomatoes, because they’re sweeter and richer than fresh tomatoes, which just may be the most popular grilled cheese addition of all time. When I thought of adding bacon to my grilled cheese, I wondered if it might be a little too overpowering, and instead, decided on paper-thin slices of prosciutto, to keep with an Italian theme. I added a handful of briney artichoke hearts, and that almost felt like the rightest I’d been in years. And finally, havarti.
This Arla Havarti sliced cheese is the heartbeat of the sandwich. It has this buttery, just-gently creamy taste I can’t get enough of, and a semi-soft texture that melts perfectly on grilled cheese. Is there anything more satisfying than seeing that cheese pull? I’ve said it before and I’ll say it again–cheese is life and the rest is just details. Wait no. I mean–a good cheese is essential. I’ve told you about how much I love Arla before, and this time, I’m focused on their sliced cheeses, which come in Havarti, Fontina, Gouda, Muenster. They’re free from artificial flavors and preservatives, and made from milk that is free of added hormones*. These cheeses, just like the cream cheese, are simply better.
*FDA has determined that there is no significant difference between milk derived from rBST-treated and non-rBST treated cows.
Calorie-wise, between the bread, cheese, and whatever you add in, a grilled cheese can really start to add up quickly. I’ve learned through past attempts at lightening it, that you really do need two slices of cheese at the minimum, or else you just won’t taste the cheese, and even more than that, you won’t experience any of the melting quality that makes a grilled cheese what it is. Where I’m able to trim calories is with the butter/oil. Here, I decided to forgo buttering the bread and instead, simply use my oil mister (or cooking spray) to spray the pan and top of the sandwich, and then cook it over medium until crispy, melted, and warm throughout. And with all of the flavorful ingredients inside–the sweetness, the saltiness, and the buttery Havarti, there’s absolutely nothing to miss!
Happy National Grilled Cheese Day! What’s you favorite grilled cheese addition?
Grilled Cheese with Havarti, Sun Dried Tomatoes and Prosciutto
Ingredients
- 4 slices whole wheat bread
- 2 thin 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 sliced cheese
- Cooking oil spray
Instructions
- Lay 2 of the bread slices on a work surface. Top each with 1 slice of havarti 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.
Notes
Nutrition
This post is sponsored by Arla Cheese.
Oh this sounds so good. I love grilled cheese but rarely make them anymore. However, I made some artichoke salsa the other night and I think the leftovers would be perfect on this sandwich!
Look at all of that cheeeeeese! YUM!
Cheese makes the world go round (or is that my butt?) Oh well, it’s good stuff and I could celebrate Grilled Cheese every day of the year.
Basically just fell in love with you Laura xoxo
Team ARLA!!! Love you, Maria!!
Ahhhhh that melty cheese! Love the addition of Sun Dried Tomato and Prosciutto. I never outgrew a grilled cheese either. Can’t beat them!
Thank you, Julie!! I loved meeting you in Portland and getting to know you at dinner! I wish we lived closer! <3
Hi Andie,
I saw a post about you on Heather K Jones blog. I was really intrigued as to how you had lost so much weight. So I went to the library and checked your book out. You had me by the first page of the book. Just how you described how the batter tasted. You are a real inspiration to me. I am currently 250 pounds at 5 foot 8. I am going to do the calorie counting; I have tried everything else from Weight Watchers to Paleo. I have to admit I miss cheese and your sandwich looks wonderful. I also reviewed your mom’s weight loss and that gave me some great lunch ideas. I am also going to buy both your memoir and cookbook. Thanks for the motivation.
Just as an FYI buy a few Rubbermaid containers and when something calls for a half cup of whatever you just fill up the container. I use it for veggies, meat, just about anything. They come in so handy. I don’t know how I lived without them. Of course they’re cheap, so just get an assortment of sizes. Hope I helped in some small way. Oh I once weighed 230lbs and now weigh 105lbs. Took awhile but it was so worth it.
Sondra thank you so much for saying hello! I love Heather–she’s as genuine as they come!
I won’t claim to know what your life is like in any way (ever), but I can relate to that weight and height and the feeling of being overwhelmed, and the anxiousness of “gosh I’ve tried everything…” For me, WW was great for a while, but ultimately calorie counting was better. It’s a personal thing–and you’ll have to see what works for you. My ONLY advice: Take it one.day.at.a.time. You’ll see if you read the book. Wishing you strength, sending you love, and rooting for you <3
Andie
I love all things cheese and this is just perfect. Thanks for sharing.
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