SMOKED GOUDA, APPLE AND HAM GRILLED CHEESE

 Sometimes you just need an easy dinner idea, loaded with lots of flavor.  Here's an "adult" grilled cheese that I came up with that you may find as enjoyable as I did.

This recipe will make two sandwiches. 

INGREDIENTS:

4 slices sourdough bread

Dijon mustard

Miracle Whip

Honey

4 slices deli style ham slices

1 Granny Smith apple

3 oz. Smoked Gouda

Real Bacon Bits

DIRECTIONS:

Butter one side of each slice of bread.    Slice the Granny Smith apple into very thin slices.  Grate the cheese. 

On one of the unbuttered sides of bread,  add a skim coat of Dijon, top with a skim coat of Miracle Whip (or mayo) and finally a drizzle of honey.

Add two slices of deli ham on top of the condiments, layer on top the apple slices to cover the ham.  Pile a generous amount of the grated cheese on top of the meat and finally shake on some bacon bits. 

Top with the second slice of bread, butter side up.  

Add the sandwich to a heated skillet and brown on both sides until toasty and golden.  

Enjoy!!

BAKED PENNE WITH PROSCIUTTO AND FONTINA

I'm always looking for unique pasta recipes, so this one caught my eye.  I rarely use Prosciutto and I don't remember every using Fontina cheese.....so, this one hit all the marks for me.  It was absolutely scrumptious!

I used mini casseroles per the recipe, which was fun, but I would opt for one large casserole next time. 

INGREDIENTS:

10 oz. penne pasta

1/4 tsp. kosher salt plus extra for salting the water

3 oz. thinly sliced prosciutto, torn into 1 inch pieces

3 oz. coarsely grated Italian Fontina cheese

1.5 oz. finely grated Parmigiano-Reggiano

1.5 cups heavy cream

3/4 cup fire roasted diced tomatoes

1/2 cup chicken broth

2 tsps. minced garlic

2 tsps. dried rosemary or 1 Tbsp. plus 1 tsp. fresh minced

1-2 tsp. hot pepper flakes (optional)

3 Tbsp. butter, cut into thin slices

DIRECTIONS:

Cook pasta to the Al dente stage.  Drain the pasta.  

Spray a large casserole dish with a non-stick spray.  

Pre-heat the oven to 350 degrees.

With the exception of the butter, combine all the ingredients into a large bowl.  Add the pasta to the bowl and combine well.  Arrange the butter slices over the top of the casserole dish.  Bake the pasta until bubbly and brown.  Approximately 25-30 minutes.  Let stand 5 minutes before serving.

What a wonderful flavor!  I hope you enjoy it as much as we did.  

NOTES: 

You'll find the original recipe at www.saramoulton.com if you'd like to see the original.  This is my adaptation, after having made it exactly per her recipe.   I don't know if the high altitude played a factor, but her process of just letting the pasta soak prior to cooking resulted in very chewy pasta.  I actually had to put my dishes back in the oven to cook longer.  That's why I'm recommending cooking to the Al dente stage, prior to assembling.  I also lowered the cooking temp and increased the cooking time.