Prosciutto Grilled Cheese With Marinara Sauce!

Let introduce you to the new favourite summer fix, Grilled Prosciutto Cheese Sandwiches! The key here is using the combination of mozzarella and scamorza from Southern Italy. Melted together they produce an Instagram worthy stretchy cheese pull that is rather irresistible with salty prosciutto and a schmear of pesto. Delicious on its own, but dipped in a spicy marinara sauce its next level as a little lunchtime treat.

Grilled Prosciutto Cheese Sandwiches
Serves: 4
Time: 1 hour

For the chilli and garlic marinara:
2 tbsp olive oil
1 red chilli, finely chopped
2 cloves garlic
1 tin good quality chopped tomatoes
1 tsp sea salt
25g unsalted butter

For the sandwiches:
100g mayonnaise
6 tbsp (90g) basil pesto
4 small ciabatta or panini rolls, sliced in half
12 slices prosciutto
1 ball mozzarella, cut into slices
50g scamorza cheese, cut into slices
50g Parmesan, finely grated
50g butter
Sea salt and freshly ground black pepper

Method:
To make the marinara, heat the olive oil over a low heat and add the chopped chilli and garlic cloves. Cook for a few minutes until fragrant then add the chopped tomatoes and sea salt. Stir to combine and then cook, over a low heat, for about 40 - 45 minutes, until the sauce has thickened considerably.
Stir in the butter, allowing it to melt into the sauce, then set aside.
For the sandwiches, mix the pesto with the mayonnaise and set aside.
Lay the bread out on a chopping board and add some basil mayo to both sides, spreading out to the edges. Top the base with 3 slices of prosciutto, then layer with 3 slices each of mozzarella, scamorza and finally a sprinkling of parmesan. Season with sea salt & black pepper and place the lid on top to sandwich the ingredients. Repeat until you have made all the sandwiches.
Add the butter to a large frying pan and set over a medium heat. Add 2 sandwiches and cook for 5 minutes on each side, then flip and cook for a further 5 minutes on the other side. Repeat with the remaining sandwiches and serve with the marinara on the side for dipping.


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