White Bean Grilled Cheese Sandwiches with Prosciutto


Cheese Sandwiches

Ingredients:

  • 1 can cannellini beans, drained & rinsed
  • 4 cloves garlic
  • 1 tablespoon dijon mustard
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh thyme
  • Salt & pepper to taste
  • 4 slices whole-grain bread
  • Baby spinach
  • Prosciutto
  • Swiss & parmesan cheese (I used this combo, but I think a sharp cheddar and/or Gruyere might actually taste better)
  • 1 teaspoon olive oil

Instructions:

Puree beans, garlic, mustard, lemon juice, and thyme in a blender until smooth.  Season with salt and pepper to taste.  Spread a thin layer of bean mixture on both sides of each sandwich.  Top one side with cheese, followed by 1 piece of prosciutto, and a few spinach leaves.  Place second piece of bread on top, bean-side down.  Heat a teaspoon of olive oil in a skillet over medium heat.  Add sandwiches and cook for 3-4 minutes, or until first side of sandwich is brown.  Flip sandwiches, turn heat to low, and cover skillet until second side is brown and cheese is melted, about 3 minutes longer.


We ate our sandwicheswith a fresh tomato-mint salad.

The thyme-y white bean spread adds a kind of grown up earthy sophistication to these simple sandwiches.  The best part, though, is that you can put in about half as much cheese as you otherwise would need because the bean spread tricks you into thinking you’re dealing with something oozier and cheesier than you really are.

I used a combination of swiss and parmesan cheeses, which turned out pretty well.  I think next time I’d use something a bit sharper, though, like old cheddar or Gruyere.
Overall, though, it was a crunchy, gooey, satisfying dinner.

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