This is the best grilled cheese ever! Seriously. I mean really, guys. You need to make this right now.
Herbed focaccia brushed with a homemade balsamic vinaigrette is stuffed with melted fresh mozzarella, salty prosciutto, sweet basil, and served with a tasty balsamic glaze on the side. It doesn’t get better than this!
Now, since I’m not a huge tomato eater, tomatoes did not make an appearance here. But an additional sweet note was still needed, which is totally taken care of by the addition of the balsamic glaze. That said, if you’re a tomato-lover, feel free to add ‘em!
No Panini press? No problem! Just heat the grilled cheese up in a skillet to get the cheese nice and melty. If you go the skillet route, you might want to make the sandwich one half at a time to make it easier to handle when flipping.
That’s all for now. Have a wonderful weekend, friends!
- 1 (9-inch round) focaccia (I used herbed focaccia)
- 0.6 pounds fresh mozzarella, sliced
- 4 ounces thinly sliced prosciutto
- 6-8 basil leaves
- 2 tablespoons olive oil
- ½ tablespoon balsamic vinegar
- ½ teaspoon dried oregano
- 1 garlic clove, minced
- salt and pepper
- 1 cup balsamic vinegar
- ½ tablespoon honey
- 1 bay leaf
- Slice round focaccia in half horizontally using a serrated knife to give two focaccia circles.
- In a small bowl, whisk to combine the olive oil, balsamic vinegar, dried oregano, minced garlic, and salt and pepper.
- Brush the inside portion of both focaccia halves with the olive oil and vinegar mixture.
- Take the bottom half of the focaccia and begin layer ingredients. Start with half of the sliced mozzarella, followed by all of the prosciutto, all of the basil leaves, and the other half of the sliced mozzarella. Top with the top half of the sliced focaccia.
- Transfer the focaccia sandwich to a Panini press or heated skillet. Heat until mozzarella begins to melt (if using a heated skillet, you’ll need to carefully flip the focaccia over in order to heat both sides. In this case, it might be best to slice the sandwich in half prior to heating.)
- Allow the mozzarella & prosciutto grilled cheese to cool for approximately 5 minutes before slicing. Slice into halves or quarters, based on preference. Serve immediately with a balsamic drizzle or balsamic glaze, if desired.
- In a small saucepan, combine the balsamic vinegar, honey, and bay leaf over medium heat. Bring the mixture to a low boil. Lower the heat once a low boil is reached to maintain a simmer. Allow the vinegar to reduce to approximately ⅓ of its initial volume. This will take approximately 25-30 minutes. Watch closely to ensure that you don’t reduce it too far (if so, you’ll end up with a reduction the consistency of molasses). A little of this balsamic glaze goes a long way, so use sparingly.