Grana Padano Crusted Grilled Cheese Sandwich

It's not required that you be an Italian to cook like one, yet when it comes to a recipe contest like the Legends of Europe Market Basket Challenge, it certainly helps if you are inspired by authentic Italian foods like Grana Padano, Parmigiano Reggiano and Montasio cheeses and Prosciutto di Parma and Prosciutto di San Daniele hams.  To enter the contest there are a few simple rules to follow starting with sending an email to Danielle Pesce at Danielle@lewis-neale.com asking for your random assignment of one of these products to create something spectacular to eat.  It's necessary that you have a blog and you can learn more of the details at http://legendsfromeurope.com/news/events/contest_rules/

Grana Padano was the product assigned to me.  It's a semi-hard cheese similar to Parmigiano Reggiano, but milder tasting and less salty.  I use both cheeses interchangeably buying one or the other depending on availability and the size of the wedges being sold.  Both are sold at Costco and Prosciutto di Parma is almostly always available pre-sliced in packages.  Papa Joe's in Birmingham sells both hams cut to order, but do make the trip to Cantoro's in Livonia where the prices are generally lower.  Ask the deli for a taste of each to decide which one you like the best.

My Grana Padano Crusted Grilled Cheese Sandwich is a favorite at our house and therefore prize worthy to us.  It's delicious made the way it's described below, but do try adding your own fillings such as pickles or roasted red peppers,

Love and good cooking,
Bee

Grana Padano Crusted Grilled Cheese Sandwich for Legends of Europe Market Basket Challenge

Grana Padano Grilled Cheese Sandwich

Ingredients per sandwich 2-3 thin slices of summer squash
2-3 thin slices of tomato
spray olive oil
salt
ground black pepper
2 slices of sturdy sandwich bread
softened butter or margarine,approximately 1 tablespoon
2 tablespoons of grated Grana Padanocheese
1 ounce sliced Fontina cheese, orother cheese as desired
1 ounce sliced Provolone cheese, orother cheese as desired
optional: 2slices of Prosciutto di Parma or Prosciutto di San Daniele ham

Instructions1. Heat anon-stick skillet* over a medium heat. Lightly grease the vegetable slices withthe cooking spray and season with salt and pepper. Fry until tender crisp – a minuteor two on each side.  Remove to a dishand wipe the skillet clean with paper toweling. Return the skillet to the heat.
2. Spreadone side of each slice of bread with butter or margarine. Scatter a tablespoonof the Grana Padano on each. Use the butter knife to spread the cheese evenly.
3. Place oneslice of the bread cheese side down in the skillet. Layer the Fontina. Cook for 2-3minutes or until the bottom is golden and toasty crisp. Remove to a plate.
4. Place the second slice of bread cheese side downin the skillet. Layer the remaining cheese, all of the vegetables, the optionalham, and the first slice of bread on top. Cook until the bottom slice is goldenand toasty pressing down with your spatula to set the layers in place.

*for multiple sandwiches, I use a non-stick griddle.