Note: I was sent a coupon for a Kerrygold Product through Cooking Light Bloggers’ Connection. Opinions are mine alone.
We’ve had a rainy few days around Philly. Whenever there is crummy weather, there is only one meal that will suffice: Grilled Cheese!
Kerrygold has a nicely upgraded version of grilled cheese on their website (adorably named “toasties“) made with their Dubliner Cheese, an aged cow’s milk similar to cheddar. These Dubliner Cheese Toasties with Prosciutto and Tomato are topped with prosciutto, arugula, and tomato slices, yum!
Kerrygold products are a favorite of mine, you can always find a bit of gold shimmering from my butter dish. Their cheese is also amazing! The Kerrygold brand is a line of all-natural, grass-fed cheeses and butters crafted at dairy farms throughout Ireland. The hormone-free cheese and butters are available around the world but still come from milk supplied from independent dairy farmers within the Emerald Isle. (I’ve used Kerrygold’s Garlic and Herb Butter and my trusty Dubliner Cheese before in this post for Spinach-Chive Potato Bites.)
Ingredients (makes one sandwich):
- 2 slices marble rye
- 2 1/2 ounces Dubliner Cheese, thinly sliced
- 1/2 ounce thinly sliced prosciutto
- 1/4 cup arugula leaves
- 2 to 3 slices tomato
- Salt and pepper, to taste
- 2 teaspoons Kerrygold Irish Salted Butter, at room temperature
Heat a large saute pan over medium-high heat. Prepare all your ingredients.
Butter one side of each slice of bread. Add one slice of bread to the pan, butter side down.
Top with prosciutto
Dubliner cheese
arugula
and tomato. Season with salt and pepper.
After a minute or two, top with the remaining piece of bread, butter side up, and flip to toast the other side.
Toast for another minute or two, cut in half, and serve.
The cheese’s nuttiness plays really nicely off the saltiness of the prosciutto and the peppery flavor of the arugula. And tomato makes every grilled cheese better, doesn’t it?
Dubliner cheese is a more sturdy cheese, so it may not look as melted as an American cheese. But it softens nicely when heated, making it a delicious addition to a grilled cheese sandwich!
Ingredients
- 2 slices marble rye
- 2 1/2 ounces Dubliner Cheese, thinly sliced
- 1/2 ounce thinly sliced prosciutto
- 1/4 cup arugula leaves
- 2 to 3 slices tomato
- Salt and pepper, to taste
- 2 teaspoons Kerrygold Irish Salted Butter, at room temperature
Instructions
- Heat a large saute pan over medium-high heat. Prepare all your ingredients.
- Butter one side of each slice of bread. Add one slice of bread to the pan, butter side down.
- Top with prosciutto, Dubliner cheese, arugula, and tomato.
- Season with salt and pepper.
- After a minute or two, top with the remaining piece of bread, butter side up, and flip to toast the other side.
- Toast for another minute or two, cut in half, and serve.
This sandwich looks delicious Kaitlin. One day I will make this and let you know how it turns out. Thank you for sharing!
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Yum! This looks delicious! thanks for sharing, can’t wait to try this recipe out!
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Dubliner Cheese Toasties with Prosciutto and Tomato is awesome! I just finished it last night and the result was unexpected, my wife and daughter both liked it, which made me happy. Thanks for your recipe
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This looks delicious! thanks for sharing i am making too Thanks
I live in England and grilled cheese sandwiches have always been called toasties here. This version looks delicious and I’ll be giving it a try. Thanks!