Prosciutto and Brie Grilled Cheese

Grilled cheese is a classic American staple that can be enjoyed as a child or even as an adult. I can still remember my mom making me the classic, American cheese and white bread. The best part about a grilled cheese is that you can choose from a variety of cheeses and top it with an array of ingredients that will change the dynamic of the final taste. Using a creamy brie and savory prosciutto you can transform a childhood staple into a delectable version waiting to become a classic of its own.



Grilled Cheese:

  • 4 pieces of sliced sourdough bread
  • 6 slices of thinly sliced prosciutto
  • 4 oz of brie cheese
  • 1 teaspoon of mayo
  • 1 cup mustard greens or arugula
  • 1/4 cup of Fig Jam
  • 1/4 cup red wine caramelized onions chopped

Red Wine Caramelized Onions:

  • 2 tablespoons of neutral oil
  • 2 pounds of yellow onions
  • 1/4 cup white sugar
  • 1 teaspoon of salt
  • 2 cups of dry red wine
  • 1 tablespoon red wine vinegar


  1. To make the red wine caramelized onions, heat the oil over medium-low heat in an All-Clad 3 Qt Sauté pan. When hot add the onions and sauté for 6-8 minutes or until softened and translucent. Add the salt and sugar to the onions and mix to fully combine. Pour the red wine into the pan and deglaze the bottom of the pan. Bring to a low simmer and maintain for roughly 40-60 minutes. When done the liquid will be almost completely evaporated and the onions will be a dark caramelized color. Pour the vinegar into the pan and let cook a final 2-3 minutes. Taste and add more salt if desired. Let cool to room temperature.
  2. On your All-Clad Double Burner Grill over medium heat, add the slices of prosciutto and crisp up on both sides for roughly 3-5 minutes per side. Set aside and let cool.
  3. Spread 1/2 tsp of mayo on the outer side of each piece of bread.
  4. On one piece of the bread's inner side, spread 1 tablespoon of fig jam. Layer roughly 2 oz of brie cheese on top of the jam. Add 2 tablespoons of the chopped onions. Place about a 1/4 cup to 1/2 cup of the greens on top of the onions and finish with the crispy prosciutto on top of everything.
  5. Place the second piece of bread with the mayo side facing up to complete the sandwich.
  6. Over medium heat, add the butter to the double-burner grill. When melted and sizzling add the two sandwiches to the pan pressing each into the grill for 30 seconds. Cook for 3-5 minutes on each side until golden brown. Serve immediately.

Pro Tip

You can use butter in place of the mayo for the outside of the pieces of bread. When creating this recipe we found that the mayo delivered the best results but the preference is up to you.


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