After my husband and I visited the New York Botanical Gardens (post here) we visited our favorite area of the Bronx, Arthur Ave. We first learned of Arthur Ave. when we visited my husband's best friend at Fordham University. It's an Italian market, similar, if not better (if you ask me), then Little Italy in Manhattan. It's one block of Italian deli's, bakeries, cheese shops, butchers and restaurants. How I wish I lived near fresh food markets such as this, however I would spend a fortune. We ate a delicious meal at one of the many Italian restaurants. Once stuffed to capacity, we scoured the street for fresh cheese and meats and Italian herbs. We ended up with a 1/2 lb of Pecorino Romano cheese, 1/4 lb of Goat Cheese, 1/2 lb of Prosciutto and Italian Parsley.
This sandwich is called the Arthur Ave. Grilled cheese because the main components were purchased on Arthur Ave. and it's a true Italian grilled cheese. Pecorino Romano cheese, prosciutto, sliced tomatoes, and pesto spread on two slices of artisan sour dough bread. Then grilled till toasted and warmed. The combination is fresh herbs, salty meat, and sharp cheese. A simply satisfying sandwich.
The Arthur Ave. Grilled Cheese
Fresh pesto made from the basil I picked from my garden. I plan on making jar after jar of pesto this summer. The power of pesto can transform any food, from ordinary to extraordinary. And it's so simple to make.
The Arthur Ave. Grilled Cheese
Makes: 1 Serving | Prep Time: 5 minutes | Cook Time: 10 minutes
Ingredients
1/8 lb of Pecorino Romano Cheese
4 slices of Prosciutto
2 tbs of fresh pesto
1/2 tomato, sliced
2 slices of sourdough bread
1. Slightly cook the prosciutto by sautéing in a sauce pan for 2 minutes. Meat will become slightly crispy.
2. Spread pesto on both slices of bread. Slice cheese into 1/4" slices and place on top of bread. Next add the tomato and then prosciutto. Place the other slice of bread on top.
3. Place in panini press or on a grill pan and toast for 3 minutes on each side.
