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

| Heidi

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 palate has heightened a little. I’ve said it before in a post last year… Wow! Last year? It was when I shared my Creamy Roasted Tomato & Garlic Soup with Grilled Cheese on Rosemary Garlic Bread….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 can diced tomatoes, drained
1 medium onion, diced
1/4 cup roasted garlic
1 tbsp olive oil
salt & pepper
4 rolls, split
4 tbsp mayonnaise
2 tbsp fresh parsley
8 slices Gouda cheese
4 slices Prosciutto
2 tbsp butter

Preheat oven to 400°F. In an oven safe skillet or on a baking sheet, toss the tomatoes, onions and garlic with the olive oil and season with salt and pepper. Place in the oven and roast for 45 – 50 minutes until vegetables are roasted and golden.

On the sides of each roll, divide the mayonnaise and parsley and half of the Gouda cheese slices. Spread on the roasted tomato mixture, the prosciutto and the remaining cheese slices. Grill in butter on a grill pan pressing down with a weight if you have one until the cheese is oozing out. Delicious!

Enjoy!

Heidi

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

  1. Pingback: Grilled Smoked Gouda & Prosciutto With Roasted Garlic, Tomato & Onions | homethoughtsfromabroad626
  2. Pingback: Week in Review: January 4th – 8th, 2016 | fabulous fare sisters

  5. 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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