Grilled Cheese with Mozarella, Kale and Proscuitto

By ruthg

lastcallforcorn.com

Ingredients

• 4 thin slices proscuitto
• olive oil
• 1/2 bunch kale, rough chopped
• dash of red pepper flakes
• 4 sandwich-size slices italian bread
• 4 ounces mozzarella cheese, drained and sliced if water packed, otherwise coarsely grated.

Preparation

Step 1

heat a tablespoon of olive oil in a pan over medium heat. add kale and saute until wilted but still bright green. stir in red pepper flakes, if using. (if your mozzarella is really mild, you may want to add a dash of salt to the kale as well.)

to assemble: brush one side of each bread slice with olive oil. oil side down, add half of kale to two bread slices, then proscuitto, then mozzarella. top with remaining bread. you may need to compress the sandwiches with your hand or spatula if the cheese is piled high.

heat skillet over medium heat for 2 minutes. lower sandwiches in pan, cover, and cook for about 3 minutes. (i know covering it seems weird, but laura insists it's the best way to get the cheese to melt before the bread has a chance to burn.) when browned, flip and cover and cook a minute or so more, until other side browned and cheese is melted.