AuthoradminSweet meets savory in this sun-kissed twist on a classic. The prosciutto and melon grilled cheese is a flirtation of flavors—thin ribbons of salty, aged prosciutto layered between buttery slices of Italian bread, cradling creamy fontina. Juicy cantaloupe slices melt slightly into the cheese, releasing their nectar into every bite. As the sandwich sizzles to golden perfection, the melon caramelizes just enough to deepen its sweetness, while the prosciutto crisps at the edges, adding a smoky crunch. It’s a picnic in a pan—unexpected, elegant, and utterly addictive.
Preheat the oven to 350F degrees.
Line the prosciutto on a baking sheet lined with parchment and when oven is heated up, put the pan of prosciutto in the oven and bake 10-15 minutes, just until crispy. Take care not to burn as it will continue to crisp after you pull it out.
Assemble the sandwich, butter one side of each slice of bread.
Heat a griddle pan to medium heat and place the bread, buttered side down on the griddle. Divide the cheese evenly amongst the bread and cook, adjusting heat if necessary, so that the buttered side browns the cheese melts.
When cheese is melted, add 1/4 of the prosciutto to 4 pieces of bread. To the other four slices, add thinly sliced melon and a handful of arugula. Drizzle each slice of bread with the arugula with a teaspoon or so of honey
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