Rock the Ridge Grilled Cheese Sandwich
How to make the Rock the Ridge Grilled Cheese sandwich
Photograph courtesy of The Cheese Plate
A sublime combination of goat Gouda, prosciutto, caramelized onion, and a balsamic spread, “this is our most popular grilled sandwich!” says Theresa Logan, co-owner of The Cheese Plate in New Paltz. Here’s how to make it at home. For something more familiar, try the All American, which combines New York State Cheddar, spicy mustard, and tomato.
Rock the Ridge Grilled Cheese
- 2 large slices of French peasant bread
- 2 Tbsp caramelized onion balsamic spread
- 2 slices prosciutto
- 1 hefty cup of shredded goat gouda cheese (we use Cablanca)
- Olive oil
- Preheat sandwich press to 290°F.
- Spread one side of bread with the caramelized onion balsamic spread.
- Put the two pieces of bread together.
- Brush the outside of both sides of bread with the olive oil.
- Separate the bread and add the prosciutto, one slice at a time.
- On top of the prosciutto, add the cheese.
- Replace the slice of bread that has a little spread on it.
- Slide a long spatula under sandwich to get it on the press.
- Close press lid firmly making sure sandwich is slightly compressed.
- Set timer for 5 minutes — do not peek, let the press do its thing!
- At the sound of the bell, remove sandwich and let sit for one minute (this is the hardest part). Cut in half and serve with several cornichons (those mini dill pickles).