Community Bulletin
Fred W. Eberle Technical Center in Buckhannon is enrolling students in its commercial driver’s license (CDL) training program, an accelerated course that can be completed in five to seven weeks. Both daytime and limited evening sessions are available. Read more →
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Editor’s note: Sara Stirs is contributing to My Buckhannon on an occasional pop-up basis to give readers an exclusive look at some of her favorite recipes she’s perfected over time. For more content, follow her on Instagram at @sarajstirs.
Savory & Sweet Festival Sandwich
Ingredients (for 2 sandwiches):
- 4 slices crusty bread
- 4 slices prosciutto
- 4 oz sharp white cheddar, grated
- 4 oz fresh mozzarella, grated
- 2 cocktail tomatoes sliced thinly
- 3-5 strawberries sliced thinly
- 1 jalapeño sliced thinly
- Honey for finishing
Ingredients for the compound butter:
- 4 tablespoons unsalted butter, softened
- 1 tablespoon fresh lemon thyme leaves (or regular thyme)
- Salt to taste
Directions:
- In a dry skillet over medium heat, cook prosciutto until crispy on each side. Remove and set aside.
- In a small bowl, combine all compound butter ingredients (see recipe above).
- Salt the tomatoes and let them sit 5-10 minutes. Squeeze out most of the juice (this keeps the grilled cheeses from becoming soggy).
Sandwich assembly:
- Butter the outside of each slice of bread.
- Divide the cheese combo into 4 portions and layer 1 portion of cheese, tomatoes, strawberries, jalapeño slices, 2 slices of prosciutto and a second portion of cheese. Then repeat.
- Grill in a skillet (cast iron preferred) over medium-low to medium heat, covered until golden on each side.
- Remove from skillet and place on a wire rack to cool for 3-5 minutes (this keeps the sandwich crispy). Drizzle with honey to finish.
