Grana Padano Crusted Grilled Cheese Sandwich

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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 Padano cheese
1 ounce sliced Fontina cheese, or other cheese as desired
1 ounce sliced Provolone cheese, or other cheese as desired
optional: 2 slices of Prosciutto di Parma or Prosciutto di San Daniele ham

Instructions 1. Heat a non-stick skillet* over a medium heat. Lightly grease the vegetable slices with the cooking spray and season with salt and pepper. Fry until tender crisp – a minute or two on each side.  Remove to a dish and wipe the skillet clean with paper toweling. Return the skillet to the heat.
2. Spread one side of each slice of bread with butter or margarine. Scatter a tablespoon of the Grana Padano on each. Use the butter knife to spread the cheese evenly.
3. Place one slice of the bread cheese side down in the skillet. Layer the Fontina. Cook for 2-3 minutes or until the bottom is golden and toasty crisp. Remove to a plate.
4. Place the second slice of bread cheese side down in the skillet. Layer the remaining cheese, all of the vegetables, the optional ham, and the first slice of bread on top. Cook until the bottom slice is golden and toasty pressing down with your spatula to set the layers in place.

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