Grilled Smoked Gouda & Prosciutto With Roasted Garlic, Tomato & Onions

Grilled Smoked Gouda & Prosciutto With Roasted Garlic, Tomato & Onions 2

Sometimes a grilled cheese tastes like the best tasting sandwich in the whole world. As a little girl in kindergarten back when kindergarten was 1/2 a day, I would come home and want a grilled cheese sandwich (American cheese) and tomato soup (Campbell’s). Although I wouldn’t pass on this American delight still, I think my pallet has heightened a little. I’ve said it before in a post last year… Wow! Last year? It was…
CREAMY ROASTED TOMATO & GARLIC SOUP WITH GRILLED CHEESE ON ROSEMARY GARLIC BREAD STUFFED WITH FRIED TOMATOES.
Well, today I decided to incorporate the roasted tomato into the sandwich with a smoked Gouda…

Grilled Smoked Gouda & Prosciutto With Roasted Garlic, Tomato & Onions
1 cup sliced Gouda cheese
1 can diced tomatoes, drained and rinsed
1/4 cup roasted garlic
1 onion diced medium
4 Tbs mayonnaise
1 Tbs olive oil
2 Tbs fresh parsley
salt & pepper
4 rolls or 8 slices of bread

Grilled Smoked Gouda & Prosciutto With Roasted Garlic, Tomato & Onions

Preheat oven to 400 degrees. In an oven safe skillet or on a cookie sheet, toss the tomatoes, onions and garlic with the olive oil.

Grilled Smoked Gouda & Prosciutto With Roasted Garlic, Tomato & Onions 1

Place in the oven and roast for 45 – 50 minutes till vegetables are roasted and golden.

Grilled Smoked Gouda & Prosciutto With Roasted Garlic, Tomato & Onions 3

On a roll or bread of your choosing, spread mayonnaise and add a layer of cheese. Then spread on the roasted vegetable mixture and another layer of cheese. Grill in butter on a grill pan pressing down with a weight if you have one until the cheese is oozing out.

Grilled Smoked Gouda & Prosciutto With Roasted Garlic, Tomato & Onions 2

Delicious! Enjoy!

Heidi

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18 thoughts on “Grilled Smoked Gouda & Prosciutto With Roasted Garlic, Tomato & Onions

  1. Thanks! My husband and I only eat fresh tomatoes when in season. The rest of the year they taste like chalk. Since I love tomatoes and use them in my salsa, I decided… why not! The key to fresh tasting just picked tomatoes is to rinse them and let them set out for about 15 minutes in a colander before you roast them.

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