Typically, one thinks of grilled cheese sandwiches as a cold or rainy weather comfort food. And they are great options for those types of days. This variation of the classic is also really good for warmer weather, too, when ripe tomatoes are available.

The original recipe called for a beefsteak tomato. Unfortunately, the beefsteaks are not readily available in our area at this time of year. But Campari tomatoes are! Primarily grown indoors in hydroponic greenhouses, these juicy cocktail tomatoes are known for their bright red hue, sweetness, lack of a mealy texture, and low acidity. In these sandwiches the aforementioned desirable gems are combined with nutty Gruyère, and savory, salty prosciutto. The result is a bubbling hot sandwich that is rich and delicious and tastes like Summer!

Tomato, Prosciutto, & Gruyère Sandwiches

Tomato, Prosciutto, & Gruyère Sandwiches (adapted from foodandwine.com)  Total Time Required: 30 minutes, Yield: 4 servings

Ingredients:

• 8 1-inch-thick slices of ciabatta bread
• 4 tablespoons extra-virgin olive oil
• 1 garlic clove, peeled and halved
• 1 tablespoon dry white wine
• 2 ounces thinly sliced prosciutto
• 4 – 6 Campari tomatoes or 1 beefsteak tomato, thinly sliced
• salt & freshly ground black pepper
• 1/2 pound Gruyère cheese, thinly sliced
• sweet paprika

Directions:

Preheat the oven to 400°F. Brush the bread slices on both sides with the olive oil and transfer them to a baking sheet. Toast the slices for 10 to 15 minutes, turning once, until they are golden and crisp but still soft inside.

Brush the bread slices with olive oil.

Rub half of the toasts on one side with the garlic. Sprinkle the white wine lightly over the garlic-rubbed sides of the toast.

Rub half of the bread slices with the garlic then sprinkle the wine over those slices.

Top the seasoned side of the toast with some prosciutto and tomato slices and season lightly with salt. Top with the cheese. Repeat for the other sandwiches.

Add the prosciutto, tomato slices, and cheese to the sandwiches.

Preheat the broiler to high. Broil the sandwiches as close to the heat as possible for about 3 minutes, shifting the pan occasionally, until the cheese is bubbling. Remove the sandwiches from the broiler and sprinkle each with pepper and paprika. Top each sandwich with the second piece of toast.

Broil until the cheese is melted then top with another slice of toast.

Halve each sandwich. Serve immediately.

Cut sandwiches in half and enjoy!

Campari tomatoes bring Summer flavor to a dish any time of year!  ~Linda

Tomato, Prosciutto, & Gruyère Sandwiches (adapted from foodandwine.com)  Total Time Required: 30 minutes, Yield: 4 servings

Ingredients:

• 8 1-inch-thick slices of ciabatta bread
• 4 tablespoons extra-virgin olive oil
• 1 garlic clove, peeled and halved
• 1 tablespoon dry white wine
• 2 ounces thinly sliced prosciutto
• 4 – 6 Campari tomatoes or 1 beefsteak tomato, thinly sliced
• salt & freshly ground black pepper
• 1/2 pound Gruyère cheese, thinly sliced
• sweet paprika

Directions:

Preheat the oven to 400°F. Brush the bread slices on both sides with the olive oil and transfer them to a baking sheet. Toast the slices for 10 to 15 minutes, turning once, until they are golden and crisp but still soft inside. Rub half of the toasts on one side with the garlic. Sprinkle the white wine lightly over the garlic-rubbed sides of the toast. Top the seasoned side of the toast with some prosciutto and tomato slices and season lightly with salt. Top with the cheese. Repeat for the other sandwiches.

Preheat the broiler to high. Broil the sandwiches as close to the heat as possible for about 3 minutes, shifting the pan occasionally, until the cheese is bubbling. Remove the sandwiches from the broiler and sprinkle each with pepper and paprika. Top each sandwich with the second piece of toast. Halve each sandwich. Serve immediately.