Make This Pear, Prosciutto, and Mozzarella Grilled Cheese When You’re Craving Comfort

Cozy season is upon us, and with it, the craving for comfort food (best enjoyed with a side of Netflix and cozy socks). And let’s face it: there’s nothing quite like the combination of flavors found in the perfect grilled cheese sandwich. It’s the ideal blend of golden crunch and creaminess, and really needs no improvement. But why not elevate it with a seasonal twist? Enter my prosciutto, mozzarella, and pear grilled cheese that’s almost sophisticated enough for a dinner party… and every bit as drool-worthy as it sounds.

The Best Pear & Cheese Pairings

Before we dive into the recipe, let’s talk pear and cheese pairings (say that five times fast, lol). Pears, with their sweet and juicy texture, have long been a classic complement to a range of cheeses. From the creaminess of Brie to the robust stinkiness of blue, pears’ versatility makes them an excellent pairing for various cheese options, but it’s hard to beat this pear-meets-mozzarella combo. Its melt-in-your-mouth quality ensures an unforgettable sandwich.

What You’ll Need to Make This Recipe

Ingredients:

• Ciabatta bread
• Fig preserves (I used fig butter from Trader Joe’s)
• Fresh mozzarella
• Arugula — its peppery bite balances out the creaminess
• Thinly-sliced prosciutto
• Pear — any firm, sweet variety works well
• Red pepper flakes
• Fresh rosemary
• Balsamic reduction

How to Make This Pear Grilled Cheese

1. First, we’re going to halve the ciabatta bread and toast it under the broiler until it’s golden.
2. Then we add our fig preserves to both sides.
   • To one side, add torn mozzarella, arugula, and prosciutto.
   • To the other side, layer on torn mozzarella, sliced pear, and a sprinkle of red pepper flakes.
3. Pop back under the broiler for a few minutes until the cheese is perfectly melted.
4. Then we’re going to sprinkle some fresh rosemary and drizzle with balsamic reduction.
5. Press the two sides together, slice, and devour.

Getting the Perfect Melt

Since a grilled cheese with cheese that’s only halfway melted is a major letdown, let’s talk about how to get the full melt and gooeyness we’re looking for. I like to set my oven to broil and pop the sandwich underneath “open-faced” style to get an even melt without making the bread too soggy or the cheese too crispy.

Butter Versus Oil Versus Mayonnaise

You may or may not be aware that there’s a healthy debate on the interwebs about butter versus mayo on grilled cheese. While traditionalists swear by butter for its rich flavor and golden finish, others opt for mayo due to its even spread and crispy result. However, for our grilled cheese, we’re fully leaning into the Mediterranean flavors by using olive oil to toast the bread, and the fig preserves provide plenty of moisture inside the sandwich without the need for additional fats.

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Whether it’s a cozy evening indoors or casual night with friends, this prosciutto, mozzarella, and pear grilled cheese recipe promises to elevate your fall. Scroll on for the recipe…

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