Joy the Baker

Persimmon Prosciutto and Brie Grilled Cheese

by 79 Comments

Persimmon Prosciutto and Brie Grilled Cheese

Can I melt that?

If the answer is yes, I’m most likely going to make a grilled cheese sandwich.

I was named Most Likely To Make The Best Grilled Cheese Sandwich On Earth in high school… because that category existed (in my dreams).

Persimmon Prosciutto and Brie Grilled Cheese

I’ve been building up to this moment.  I’ve been waiting for the stars to align, the persimmons to ripen, and the Brie to appear in the refrigerator.  This is that moment realized.

This sandwich makes me feel rich.  Like, cash-money rich.  (I’m not.)  (It’s cool.)

lots of grilled cheese!

In other grilled cheese related news:

Spinach and Artichoke Grilled Cheese Sandwich

Pepper Jack Grilled Cheese

Cranberry Brie Grilled Cheese

Lasagna Grilled Cheese

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Original photography shot with the Canon EOS 5D Mark III digital SLR. The filmmaker’s camera.

This almost feels too good to be true.  We’re hitting every flavor range.  Sweet persimmon.  Salty prosciutto.  Tangy mustard.  Spicy mustard.  Creamy Brie.  Crisp and crunchy whole grain bread .

Yea, it’s serious.

We might have stumbled upon the most perfect sandwich situation.

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Everything is stacked and layered.  Mustard atop the whole grain bread, then prosciutto, sliced persimmon, and fresh arugula.

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Brie cheese is generously spread on the remaining two bread slices Rind and all.  Don’t be scared.

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A good, old-fashioned sandwich smash.

By now our butter is melting in a skillet… and now would be a good time to pour the wine too.

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Sandwiches are  grilled on both sides.  I go a little overboard with my toasting.  Maybe I like things a little burnt.

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Sweet and salty.  Totally seasonal.  Crisp and creamy.  I mean… this sandwich has it all.

I used Fuyu persimmons.  They’re the firmer of the two and I think they’re the most delicious.  When ripe, they’ll be slightly soft and easily sliced.  Pile up that bread!  Fuyu persimmons won’t last long in the markets.  We’ve got to get at this while we can!

Oh!  Speaking of persimmons, this Pear and Persimmon Caprese Toast  I made last year is a total win!

Persimmon Prosciutto and  Brie Grilled Cheese

makes 2 sandwiches

Print this Recipe!

4 slices whole wheat seeded bread

2 tablespoons whole grain mustard

4 slices prosciutto

1 Fuyu persimmon, thinly sliced

2 small  handfuls fresh arugula

2 to 4 ounces  Brie cheese, depending on how much cheese you like

1 tablespoon butter for grilling

Spread mustard on four slices of bread.  Layer on two slices of prosciutto, two slices of persimmon, and a small handful of arugula onto two slices.  Spread Brie cheese onto the other two (mustard-covered) bread pieces.  Sandwich the two parts together.

Heat butter in a medium skillet over medium heat.  Place sandwiches in the pan, Brie side down, and grill until cheese is melted and bread is toasted to a golden brown.  Flip sandwiches and cook until golden.

Remove from the skillet.  Slice in half and serve immediately.  

Reader Interactions

Comments

  1. Sara

    Oh yum! If I don’t have access to persimmons, do you have an idea for an acceptable substitute? That seems like a silly question since I actually live in the supposed “Persimmon Capital of the World,” and I have a persimmon tree in my backyard, but they’re still not the easiest thing to get all the time!

    Reply

  5. Oren

    Joy, finally had a chance to make this last night and I must say you’re some kind of genius! (Duh!) Amazing combination of flavors, perfect for fall. Thanks for sharing, you’re my food hero – and this week, going to attempt your sweet potato pie recipe. Wish me luck!

    Reply

  6. miscmarsha

    This sandwich changed my life. I’m now obsessed with making persimmon preserves so I can continue to enjoy this after the season ends. Also tried it with applewood bacon and it’s just as lovely!

    Reply

  8. Anna

    I’ve never had persimmons before and was excited to try them! My store had hachiyas…how different could they be, I thought? Turns out, very different! They need to be sooooo soft to be “ripe.” I ate a slice and my tongue was stuck to the roof of my mouth because of the tannins. Now I must wait to eat this delicious sandwich.

    PSA – let Hachiya persimmons ripen!

    Reply

  9. Anna (Hidden Ponies)

    I really need to make creative grilled cheeses more often…I constantly drool over them and then go slam all my regular cheese between my bread and grill it. Unless I have strawberries and nutella to grill. Either way, this is gorgeous.

    Reply

  11. Melissa @ Treats With a Twist

    I’ve been waiting for my persimmons to ripen FOREVER and they’re finally ready! Plus, a friend of mine made a fruit-filled grilled cheese and sent me a picture and all I could think was “shoulda made it with brie” and so…you have made my perfect grilled cheese!!! Yum!!

    Reply

  13. Butter, Basil and Breadcrumbs

    Joy…this looks outstanding. So beautiful… You piqued my interest about persimmons. I actually went to the grocery store last night to buy some, but they were really soft, I mean softer than a tomato. And since I’m not really familiar with them, I wasn’t sure if that was right or not, so I didn’t buy any. How firm/soft are they supposed to be?

    Reply

  14. Skye

    Oooooh – I love this! I never know what to do with persimmons…had never thought to combine them with ham and cheese, but I bet it’s a fabulous combination. Just the right balance of sweet and salty.

    Reply

  16. Jilly

    Pics are amazing. When I read the post I thought there would be two mustards because you mention tangy mustard and then spicy mustard. Did I miss something? x

    Reply

  20. Rossi @ A Baking Girl

    Brie grilled cheese… I honestly don’t think I could come up with a better combination of words than that (without using “nutella” or “doughnuts” though, because that would obviously be cheating. But seriously, somebody get me a loaf of bread and some cheese… I need this in my life

    Reply

  24. Katy

    I don’t think I’ve ever tried persimmons, but they look so beautiful and colourful. I like my bread toasty and dark too, best way to have it!

    Reply

  25. Kezia

    I have never tried a persimmon before, so this post has got me curious as to what they actually taste like! Once I manage to find some it looks like this would be the recipe to try!

    Reply

  41. Averie @ Averie Cooks

    I love Persimmon and wait ALL year for them to come into season. This is my glory time. I mean, they’re my fave fruit in the whole world! Seriously. And a brie grilled cheese. Oh that calls for wine, for sure :) pinned

    Reply

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