Persimmon, ham and Brie Cheese Grilled Cheese

Seasonal: Persimmons are in season in November and December.

Yield:
4 servings
Category:
Lunch and Sandwiches
Cuisine:
American

INGREDIENTS:

  • 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

DIRECTIONS:

  1. 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.

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