I’ve made a good habit of planning meals based on the weekly sales flyers at the grocery stores. It’s a great way to stay within budget, but still eat delicious food. For example, cantaloupe was on sale this week at Whole Foods for $2, regular $3.49 for one. I had leftover prosciutto from the lamb burgers I made last week so why not make prosciutto and melon sandwiches. Not only that, I love a good hot sandwich once in awhile with oooey gooey cheese.

You’re probably thinking, fruit on a sandwich? Prosciutto and cantaloupe is a classic combination in Italian cooking. This probably wasn’t the case growing up in the South. Sunday mornings at our house always started with a good hearty breakfast. My dad loved to cook pancakes, french toast, or bacon and eggs. Every once in a while my mom would make homemade gravy and biscuits. When I think of cantaloupe from my childhood, it was always served alongside bacon and eggs on those Sunday mornings. I would sprinkle salt on the cantaloupe before eating it. Call me weird, but it was good. So this is why I love this sandwich so much. The saltiness from the prosciutto works so well with cantaloupe. It just does.

Cut the cantaloupe in half with a large knife.

Use a spoon and scoop out the seeds in the middle. Then you’re ready to start slicing away.

Prosciutto de Parma is used for this sandwich. Thin slices work best as seen here.

Brie is a soft French cheese and melts beautifully. I used a mini baguette, but you can use any bread you’d like.

Layer the sandwich piled high with goodness. It will flatten as you cook, depending on what bread you use. The prosciutto will begin to crisp, the arugula will begin to wilt, and best of all the cheese will melt.

I sliced the sandwiches in half before serving.

Prosciutto and Melon Sandwich
adapted (just barely) from Giada’s Family Dinners

I used a mini baguette. Ciabatta is another great option, but feel free to use your favorite bread.

serves 2

Ingredients
extra virgin olive oil, for the pan
mini baguette, halved crosswise then halved lengthwise
4 slices brie cheese
4 thin slices prosciutto
1 cup arugula
4 to 6 thin slices cantaloupe

Directions
Using a grill pan or saute pan, coat the bottom of the pan with olive oil to prevent the sandwiches from sticking. Heat the pan over medium heat. Place the bottom halves of bread in the pan. Layer the sandwich by adding the cheese, prosciutto, arugula, and cantaloupe on top. Place the other bread halves on top of the sandwiches. Grill the sandwiches for about 5 to 6 minutes, until the cheese melts, and the prosciutto starts to crisp. Flip the sandwiches over, and grill for another 2 to 3 minutes, just until the bread is toasted. Transfer the sandwiches to plates and serve.