1. Heat griddle or grill pan over medium heat. Brush 1 side of bread with oil; in batches, if necessary, place bread, oiled side down, on griddle and cook 4 minutes or until bottoms are golden brown. Turn bread; top with preserves, cheese and prosciutto. Cook sandwiches 4 minutes or until bottoms are golden brown.
2. Heat soup in microwave oven as label directs. Makes about 2½ cups.
3. Serve sandwiches with soup along with gherkins or olives, if desired.
Chef Tips: Customize this recipe by swapping the Gruyère cheese with sliced aged white Cheddar cheese and/or the soup with a mixed green salad.
- 32 g Fat
- 15 g saturated
- 86 mg Cholesterol
- 1574 mg Sodium
- 37 g Carbohydrates
- 1 g Fiber
- 15 g sugars
- 10 g added sugars
- 32 g Protein
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Nutritional Information
- 32 g Fat
- 15 g saturated
- 86 mg Cholesterol
- 1574 mg Sodium
- 37 g Carbohydrates
- 1 g Fiber
- 15 g sugars
- 10 g added sugars
- 32 g Protein
Directions
1. Heat griddle or grill pan over medium heat. Brush 1 side of bread with oil; in batches, if necessary, place bread, oiled side down, on griddle and cook 4 minutes or until bottoms are golden brown. Turn bread; top with preserves, cheese and prosciutto. Cook sandwiches 4 minutes or until bottoms are golden brown.
2. Heat soup in microwave oven as label directs. Makes about 2½ cups.
3. Serve sandwiches with soup along with gherkins or olives, if desired.
Chef Tips: Customize this recipe by swapping the Gruyère cheese with sliced aged white Cheddar cheese and/or the soup with a mixed green salad.