Honeycrisp, Gruyere, Mustard, Prosciutto & Spinach Grilled Cheese – a delicious recipe with butter, bread, gruyere shredded, honey crisp apple, handful spinach. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Start by crisping the prosciutto. Place the prosciutto in a cold, dry, nonstick frying pan and turn the heat up to medium-high. Crisp, until the edges become lightly golden and curled; remove from the pan and set aside. The prosciutto will crisp up as it cools.
2
Cut the apple in half and slice thinly.
3
Heat up a large nonstick pan on medium-low heat. Spread dijon on one slice of bread, to taste. Butter the other side generously and place in the pan, butter side down. Top with half of the shredded cheese, the slices of prosciutto and the thin slices of apple. Top with spinach and the remaining cheese, making sure to reach the edges.
4
Butter the other slice of bread and place on top of the cheese, butter side facing up. Cook slowly on medium-low to medium heat until cheese melts and the bottom slice is golden brown and toasty. Carefully flip your sandwich and continue grilling until the cheese melts. The second side grills a bit faster, so turn the heat down to low and keep a close eye on it. When toasty brown and perfect, remove from the pan, slice, and enjoy hot.
62
kcal
Calories
6
g
Fat
3
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 tablespoons butter at room temperature, 3 slices prosciutto, 2 slices sourdough bread, dijon mustard to taste, and more.
Yes, Honeycrisp, Gruyere, Mustard, Prosciutto & Spinach Grilled Cheese falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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