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Enjoy this recipe from Best-Ever Sheet Pan & Skillet Recipes, 2nd Edition.
Submitted by: Katie Majeske from Denver, CO
1/4 c. butter, softened
1 green onion, finely chopped
1/2 t. lemon juice
1/4 t. Dijon mustard
4 slices sourdough bread
3/4 lb. prosciutto or deli ham, thinly sliced
1/2 lb. Brie cheese, cut into 4 pieces and rind removed
1 Granny Smith apple, peeled, cored and thinly sliced
In a bowl, beat butter until creamy. Stir in onion, lemon juice and mustard until smooth. Spread half the butter mixture on one side of 2 bread slices. Place slices butter- side down in a cast-iron skillet over medium heat. Top with prosciutto or ham, cheese, apple and remaining bread. Spread remaining butter on top slice. Weight sandwich with a smaller skillet or a bacon press, if desired. Cook over medium heat until bread is toasted and cheese is melted. Serve immediately. Makes 2 servings. | |
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In a bowl, beat butter until creamy. Stir in onion, lemon juice and mustard until smooth. Spread half the butter mixture on one side of 2 bread slices. Place slices butter- side down in a cast-iron skillet over medium heat. Top with prosciutto or ham, cheese, apple and remaining bread. Spread remaining butter on top slice. Weight sandwich with a smaller skillet or a bacon press, if desired. Cook over medium heat until bread is toasted and cheese is melted. Serve immediately. Makes 2 servings. |
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