Inverted Grilled Cheese Sandwich with Migneron Cheese, Prosciutto and Roasted Vegetables
Prepared with famous Quebec Charlevoix cheese, Le Migneron, prosciutto and grilled vegetables, this grilled cheese can be enjoyed hot or cold and is sure to delight you.
Preparation
15 min
Total
20 min
2
Servings
MADE WITH
Bon Matin® La mie de l’artisan™ 12 Grain Bread
Ingredients
- 4 slices Bon Matin™ La mie de l’artisan™ 12 Grain Bread
- 3/4 cup (175 mL) Migneron cheese, grated
- 4 Prosciutto slices
- 8 Thin slices of Chorizo sausage
- 1/2 cup (125 mL) Button mushrooms
- 1 Red pepper, seeded, cut in four lengthwise
- 4 Thin slices of green zucchini cut lengthwise
- 1 tbsp (15 mL) Olive oil
- 3 tbsp (45 mL) Dried tomato tapenade
- 1 tbsp (15 mL) Butter at room temperature
- Salt and ground peppe
Preparation
- Brush red pepper and zucchini slices with olive oil.
- Cook on the BBQ or broil until tender, season with salt and pepper and set aside.
- In a skillet, sauté mushrooms on high heat in a small quantity of butter and drizzle with olive oil, season with salt and ground pepper and pat dry thoroughly. Set aside.
- Brush one side of each bread slice with the tapenade.
- Layer both sandwiches with thin slices of zucchini, of prosciutto, some mushrooms and slices of red pepper and chorizo.
- Close sandwich and brush both exposed sides with softened butter.
- Add a little bit of grated cheese on each side of the sandwich pressing well to make cheese stick to the bread.
- In a non-stick skillet on medium heat, brown both sides of the grilled cheese until crispy.
- Eat hot or cold.
