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:

1. In a dry skillet over medium heat, cook prosciutto until crispy on each side. Remove and set aside.
2. In a small bowl, combine all compound butter ingredients (see recipe above).
3. 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:

1. Butter the outside of each slice of bread.
2. 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.
3. Grill in a skillet (cast iron preferred) over medium-low to medium heat, covered until golden on each side.
4. 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.