AuthoradminSweet, velvety persimmon meets salty prosciutto and molten brie in this refined, fall‑inspired grilled cheese. Griddled on buttery artisan bread, it’s a perfect balance of creamy, savory, and gently sweet.
4 slices Artisan bread
2 tbsp Whole grain mustard
4 slices Prosciutto
1 small Persimmonthinly sliced
½ cup Arugula
3 oz Brie cheese
2 tbsp Butter
1
Spread mustard onto four slices of bread. Top two of the slices with prosciutto, persimmon, and a small handful of arugula. Spread the brie onto the remaining mustard‑coated slices, then close each sandwich to assemble.
2
Heat the butter in a medium skillet over medium heat. Place the sandwiches in the pan, brie side down, and cook until the cheese begins to melt and the bread turns golden brown. Flip and continue cooking until the second side is toasted and crisp.
CategoryMeat
Ingredients
4 slices Artisan bread
2 tbsp Whole grain mustard
4 slices Prosciutto
1 small Persimmonthinly sliced
½ cup Arugula
3 oz Brie cheese
2 tbsp Butter
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