Grilled Prosciutto and Cheese with Tomato Soup

Sometime it’s nice to have a busy evening so you have no choice but to whip up a quick, classic childhood favorite, the grilled cheese. And it’s even nicer when you have vegan prosciutto to spice up the grilled cheese into a grilled prosciutto & cheese, complete with Dijon mustard and a side of canned tomato soup!

Eating this for dinner made me feel like a kid again. My dad has always loved a grilled bologna and cheese sandwich with mustard, so this recipe was inspired by him. When eating the slice of vegan prosciutto by itself, I’d give it a 5 out of 10 (it was a valiant effort), but in a grilled sandwich like this, it definitely did the trick!

2 slices bread
4 tabs Earth Balance butter, room temperature
3 slices Good & Green vegan prosciutto
1/4 cup vegan cheese shreds
1/2 Tbsp Dijon Mustard
1 can Campbell’s tomato soup

Place a medium skillet over medium heat. In a small saucepan, pour the can of soup and another can full of water. Heat soup over medium low heat and bring up to a warm temperature. Next, spread butter of both sides of both pieces of bread. On one slice, also spread Dijon mustard on the inside side of the bread. Place one piece of bread down in the pan, top with half the cheese shreds, then 3 slices of prosciutto, and then top with remaining cheese and final bread slice. Press down to melt together. Once the skillet side is golden brown, carefully flip the sandwich and brown the other side. Serve immediately with a cup of tomato soup.

Serves 1

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