Hey everyone! I’ve been visiting family, and I’m excited to be back in Oregon – especially because I can be back in my own kitchen! There’s nothing quite like your own house… everything in its place, and your favorite snack foods already in the cupboard, and your favorite dinner recipes within easy reach.

I take a lot of pleasure in planning dinners with Dave, and getting creative with my lunches while I work at home. I’m excited to get back into that routine. That’s what I did with these open-faced grilled cheese sandwiches – I took a little me-time to make a delicious lunch amid a busy day!

I always find that to be a meditative exercise, but it helps when there’s piles of cheese! 🙂

I’m really excited about trying Darigold’s latest release… I am always game for a strong cheddar cheese!

They’ve just released a line of white cheddars that included aged, medium and sharp cheddars and a Mexican shredded blend (we loved putting it on a chili!)

I recently made these tasty sandwiches on a cool, kinda rainy Portland day, and they were toasty and warm, and the perfect combination of salty and sweet with my tomatoes and the crispy prosciutto topping!

This sandwich is best when served with a super sweet heirloom tomato. Make it while you still can! 🙂

Open Faced Prosciutto Grilled Cheese

Ingredients

• 4 thin slices of prosciutto
• 4 thick slices of artisan bread
• 4 large slices of tomato
• 2 cups grated Darigold Sharp White Cheddar Cheese, divided
• Salt and freshly ground pepper, to taste.
• Small basil leaves

Instructions

1. Preheat the oven to 375 degrees. Place prosciutto on a parchment-lined baking sheet and bake until fat turns golden and meat darkens (12-15 minutes). Carefully transfer to a paper towel-lined plate to drain; roll to form little crescent-shaped cirsps.
2. Toast the bread on both sides until golden. Top each slice with tomato and ½ cup cheddar cheese. Pressing cheese into sandwiches. Season with salt and pepper.
3. Set oven to broil and move rack to the top position. Cook sandwiches until cheese is melted and golden (1-2 minutes) Top with Prosciutto and sprinkle with basil.

This post has been sponsored by Darigold. All opinions are my own!