Persimmon, ham and Brie Cheese Grilled Cheese
Seasonal: Persimmons are in season in November and December.
8 slices whole wheat seeded bread or foccacia bread
4 tablespoons whole grain mustard
8 slices black forest ham or prosciutto
2 Fuyu persimmons, thinly sliced
4 small handfuls fresh arugula 4 to 8 ounces Brie cheese, depending on how much cheese you like 2-3 tablespoons butter for grilling
YIELD: 4 servings
COURSE: Sandwiches and Lunch
- Spread mustard on each slice of bread. Layer on the prosciutto/ham, persimmon, and a small handful of arugula onto each slices..Spread Brie cheese onto the other two (mustard-covered) bread pieces. Sandwich the two parts together. Heat butter in a medium skillet over medium heat. Place sandwiches in the pan, Brie side down, and grill until cheese is melted and bread is toasted to a golden brown. Flip sandwiches and cook until golden. Remove from the skillet. Slice in half and serve immediately.