This March our featured Cheese of the Month has been Wisconsin kasseri. If you are still a stranger to kasseri, it’s time to give it a try! To get a head start on celebrating National Grilled Cheese Month in April, we have a signature sandwich recipe to share from the Grilled Cheese Academy which features a delicious assortment of Wisconsin kasseri, prosciutto, spinach and pickled red onions on rosemary-olive bread. The Gibraltar is Wisconsin kasseri at its finest.
2 red onions, thinly sliced
1/2 cup red wine vinegar
1/2 cup water
1/4 cup sugar
1 tablespoon kosher salt
2 tablespoons extra virgin olive oil
12 thin slices artisan rosemary-olive bread
1 cup (8 ounces) Wisconsin kasseri cheese, shaved or shredded, divided
8 ounces spinach leaves
8 thin slices prosciutto
Place onion slices in medium bowl. Combine vinegar, water, sugar and kosher salt in small saucepan and bring to boil over high heat, stirring to dissolve sugar. Pour hot pickling liquid over onions and cover bowl with plastic wrap. Cool. (Onions can be refrigerated for up to 2 weeks.)
Heat sauté pan over medium heat, add 2 tablespoons olive oil. When hot, add 4 slices bread to pan and sauté, pressing bread down with spatula. When bread begins to lightly crisp, place 1 ounce kasseri on each slice, some spinach leaves, 1 slice prosciutto and a layer of pickled onions. Top each with another slice of bread and repeat layers of kasseri, spinach leaves, prosciutto and pickled onions. Top with remaining bread slices. Carefully turn sandwiches over; press together and cook until bread is browned and cheese is melted.
For more recipes, visit EatWisconsinCheese.com.