Provolone Grilled Cheese with Prosciutto and Melon

A closeup of a Provolone Grilled Cheese Sandwich with melon and prosciutto.

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Provolone Grilled Cheese with Prosciutto and Melon

Provolone Grilled Cheese with Prosciutto and Melon is a culinary adventure that will redefine your perception of grilled cheese. The blend of sweet and savory flavors will leave you pleasantly surprised.

Prep Time10

Cook Time9

Total Time19

Course: dinner - sandwich, lunch - sandwich, Sandwiches

Cuisine: Italian-inspired

Keyword: cheese and fruit grilled cheese, grown-up grilled cheese, meat cheese and fruit grilled cheese, provolone and melon grilled cheese, provolone grilled cheese, provolone proscuitto and melon grilled cheese

Servings: servings

Calories: 677kcal

Author: Renee Goerger

Equipment

grill pan optional
Large Skillet optional
panini press optional
chef's knife
cutting board
spatula optional
5 inch Serrated Knife optional for slicing the sandwich
sandwich press optional

Ingredients

8 slices firm bread your favorite variety
4 tablespoons softened salted butter 1 tablespoon per sandwich
16 slices smoked provolone cheese 4 slices per sandwich
16 slices prosciutto 4 slices per sandwich
16 slices (½" thick) cantaloupe 4 slices per sandwich
4 teaspoons honey divided

US Customary - Metric

Get Recipe Ingredients

Instructions

Butter one side of each slice of bread. Place the bread butter side down on a sheet of parchment paper.
Top each slice of bread evenly with 2 slices of provolone, 2 slices of prosciutto, 4 slices of cantaloupe, 1 teaspoon of honey, 2 additional slices of prosciutto, and 2 final slices of smoked provolone.
Butter the remaining four slices of bread and place them butter side up on top of the sandwiches.
Heat a skillet or panini press to medium/high. Grill each sandwich until golden and melted (pressing with a sandwich press and flipping with a spatula, if not using a panini press).
Continue the same process with the remaining sandwiches. Slice and serve hot.

Notes

Refrigerate any leftovers in an airtight container or zip top bag for up to 3 days.

For a crispy reheat, preheat oven (or air fryer) to 350 degrees and place the sandwich on a rack for all around heat circulation. Cook for 3 minutes, watching carefully to prevent burning.

Nutrition