Grilled Rustic Goat Cheese & Havarti with Charred Onions & Prosciutto

  • Recipe courtesy of Lily Julow, finalist in the 2012 Organic Creamery® recipe contest
  • Yield: 4 sandwiches


  • 8 large scallions or green onions, trimmed, leaving 4" of green tops
  • 2-3 tbsp. olive oil
  • 12 ounces goat cheese
  • 4 (1/4 (1/4" thick) slices of havarti
  • 8 thin slices prosciutto
  • 8 (1 (1" thick) slices rustic Italian bread
  • 8 tablespoons (1 stick) organic butter, softened


  • Preheat oven or toaster oven to 425° F. Line a pan with foil and spray lightly with cooking spray. Arrange scallions in one layer, drizzle with olive oil and roast 10 minutes or until lightly charred and tender. Set aside.
  • Lightly butter 8 slices of bread. Arrange Havarti on 4 of the bread slices, 2 charred scallions, two slices of prosciutto, and a fourth of the goat cheese, spreading it to within an inch of the edges. Top with remaining 4 slices of bread, butter side down, and butter the tops lightly but thoroughly all the way to the edges.
  • Preheat a two-burner stovetop griddle to medium high. Add the sandwiches, buttered side down, and lightly butter the tops of the sandwiches. Cook 4 to 5 minutes or until golden brown. Flip sandwiches and cook 4 minutes longer or until golden brown. Cut in half and serve.