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Crispy Prosciutto, Sage Pesto, and Tomato Grilled Cheese…all the flavors we love in a bowl of really good tomato soup…but in the form of grilled cheese. Summer tomatoes and crispy prosciutto layered between two slices of bread with fresh sage, basil pesto, melty fontina, and mozzarella cheese. This sandwich is coated in parmesan sage butter, then pan-fried until the cheese is melty and the bread is crisp. It’s savory, herby, and heavy on the cheese…the most perfect summer grilled cheese…any day of the week.
We’ve got Monday grilled cheese sandwiches to keep things easy, casual, and delicious…plus comforting too. I mentioned this yesterday, but our weather has shifted and there is most definitely a slight chill in the air.
I’m not ready for fall food just yet. But I’m starting to lean into the cozier end-of-summer recipes…which are always some of my favorites.
This grilled cheese is just that…summery, but comforting. I’ve told this story before, but as a kid, my grilled cheese sandwiches consisted of whatever bread we had laying around the kitchen, plus cheese, and butter. Three ingredients that can do no wrong. My dad would make my brothers and me grilled cheese on nights when he didn’t have much else in the kitchen. He was always heavy on the sharp cheddar. He made them extra buttery on soft whole wheat bread.
Nothing special, but always delicious.
The idea for today’s grilled cheese came from the garden. We have so much fresh baby arugula right now and so many herbs it’s insane. I really wanted to work the arugula into a recipe along with some warming sage. A grilled cheese sounded just too perfect.
The details
Start out by seasoning the tomatoes. Find some delicious ones, preferably heirloom, and then salt them. This helps to draw out any excess moisture the tomatoes may have. This step is key and ensures that your grilled cheese sandwich will never become soggy.
While the tomatoes are sitting, crisp up the prosciutto in a skillet. You could skip this step, but we LOVE salty, crispy prosciutto…so delicious!
Assemble
When you have the tomatoes salted and the prosciutto crisp, it’s assemble time.
Mix the butter with grated parmesan and fresh sage, then slather it over the bread. Trust me, you can’t skip this. It makes each grilled cheese feel extra special.
Now layer up the sandwiches with fontina cheese, tomatoes, pesto, arugula, and prosciutto, then add a handful of melty mozzarella.
Next, simply pan fry the sandwich with olive oil or even just another pat of butter.
Five minutes later you’ll have the best summery grilled cheese. The cheese on the inside becomes that melty goodness we love so much. While the outside of the bread becomes crisp from the parmesan, which is literally pan-fried into the bread.
So so delicious, and even kind of pretty too!
It’s the crispy prosciutto, sage, spicy arugula, and pesto that really work so well together. And that tomato, well it just makes things even more delicious.
Make this tonight as an easy summer dinner, but keep it in your back-pocket for busy nights throughout the fall.
Looking for other grilled cheese recipes? Here are a few ideas:
French Onion and Apple Grilled Cheese
Everything Cheddar Tomato Bacon Grilled Cheese
Lastly, if you make this Crispy Prosciutto, Sage Pesto, and Tomato Grilled Cheese, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Crispy Prosciutto, Sage Pesto, and Tomato Grilled Cheese
Servings: 2 sandwiches
Calories Per Serving: 952 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 tomato, thinly sliced
- kosher salt and black pepper
- 3 ounces prosciutto
- 4 slices sourdough bread
- 1 cup shredded fontina
- 1/2 cup shredded mozzarella
- 1/4 cup basil pesto
- 2 tablespoons chopped fresh sage
- 1 cup fresh baby arugula
- 4 tablespoons salted butter, at room temperature
- 2 tablespoons grated parmesan cheese
Instructions
- 1. Arrange the tomatoes on a cutting board and sprinkle with salt and pepper. Let sit 15 minutes to draw out excess moisture.2. In a large skillet set over medium heat, cook the prosciutto until crisp, about two minutes per side. Remove from the skillet.3. In a bowl, combine the butter, parmesan, and one tablespoon sage. 4. Brush the outside of each slice of bread with the sage butter. On the inside of half of the slices of bread, evenly layer half of the cheese, the tomatoes, pesto, a sprinkle of chopped sage, arugula, prosciutto, and the remaining cheese. Add the top piece of bread.5. Heat 1-2 tablespoons olive oil or butter in a large skillet over medium heat. Place the sandwiches in the skillet and cook until golden on each side, about 3-5 minutes per side. EAT and ENJOY!
This was to die for!! Made it tonight with tomatoes and sage from our garden and because I’ve used up most my basil already I bought a really good quality “homemade” pesto. Tripled the recipe and my husband ate two large sandwiches on his own!! He says he’ll eat these any night and it’s the best grilled cheese ever. Can’t argue with that! Oh and the sage butter grilled into the bread?!?! Stroke of genius.
Hey Malia,
Thanks a lot for giving this recipe a try, I am so glad to hear that it was enjoyed!! xxTieghan
Pretty sure this is the best sandwich I’ve ever had. Definitely the best that I’ve ever made. Your recipes are so consistently great. Thank you for sharing with all of us!
Hey Cheryl,
Thanks a lot for giving this recipe a try, I am so glad to hear that it was enjoyed!! xxTieghan
This sandwich was so good – I even had to omit the fontina and arugula since I didn’t have them in hand and it was still delicious! Can’t wait to try with the other two ingredients too. One question, first time crisping up prosciutto – mine got super salty. Is it a prosciutto trait or a misstep or low quality prosciutto (aldi brand)?
Hey Katie,
Thanks so much for giving the recipe a try! Prosciutto is a salty meat, similar to bacon:) xTieghan
The prosciutto, is it crudo or cotto? In Italian recipe you must state which one, there are more then 50 recipes with both.
Hi! It’s crudo. Hope that helps. Enjoy the sandwich!
this was so delicious! It was also easy enough to modify for my son who isn’t a big adventurous eater. This will likely be a staple throughout the rest of tomato season!
Hey Krista,
Awesome! I love to hear that this recipe was enjoyed and appreciate you giving it a go! Have a wonderful week:) xTieghan
Used manchengo with the mozzarella and it was delish!
Hey Elizabeth,
Happy Sunday! Thanks a lot for making this recipe, I love to hear that it was enjoyed! xxTieghan
This was so amazing!!!! Thanks for sharing. My husband and I loved it
Hey Pam,
Happy Friday!! I am thrilled to hear that this recipe was enjoyed, thanks a lot for giving it a try! xTieghan
This was great!
Hey Justin,
I love to hear that this recipe was enjoyed, thanks a lot for giving it a go! xTieghan
This recipe was delicious! The flavors blended so nicely and the smell once everything was put together so good. Only think I would need to do differently next time is buy better brand cheese to really give it the okey gooey melted cheese. So glad I tried this
Hey Ana,
I love to hear that this recipe was enjoyed, thanks a lot for giving it a go! xTieghan
This was a fantastic sandwich!
Hey Angela,
I love to hear that this recipe was enjoyed, thanks a lot for giving it a go! xTieghan
quick edit… 5 steps to recipe numbered with duplicate 2’s needs a quick fix. Thanks – an anal reader!
PS – -Recipe sounds and looks delicious… can’t wait until it cools a bit to enjoy in the fall!
Thank you so much, Kathy! All fixed. You are so sweet 🙂
I sent my husband to the store for a couple of the items and made it for lunch today. This was fabulous!
Hey Marie,
Thanks so much for giving this recipe a try, I love to hear that is was enjoyed:) xTieghan
Perfection!! Absolutely delicious!! Thank you!!!
Hey Sharon,
Thanks so much for giving this recipe a try, I love to hear that is was enjoyed:) xTieghan
This is a crazy over the top flavor bomb! you are a genius Tieghan, thank you!
Hey there,
Thanks so much for giving this recipe a try, I love to hear that is was enjoyed:) xTieghan
Looks delicious! Where is the pesto used?
Hey Erin,
So sorry for any confusion, you are going to use the pesto in step 3. I hope you love this recipe, please let me know if you give it a try! xTieghan