2 ratings

Romeo’s Late-Night Grilled Cheese


This late-night dish is more of a meal than a snack with prosciutto, broccoli rabe, fontina, and kalamata olives all sandwiched between two slices of bread.


For the grilled cheese

  • 2 slices of 7-grain bread
  • 2 slices of prosciutto
  • ¼ bunch of broccoli rabe florets
  • 4 slices of fontina cheese
  • Kalamata olives
  • Pinch of red pepper flakes
  • salt and pepper, to taste
  • 3 Teaspoons olive oil

For the herb butter

  • 2 garlic cloves
  • 1 sprig of rosemary
  • 1 sprig of thyme
  • 1 stick of unsalted butter


For the grilled cheese

Fry prosciutto in a nonstick pan, until somewhat crisp. Set aside. Dice the broccoli rabe small, then chop 1 garlic clove. Heat up olive oil in pan and cook garlic with red pepper until brown.Add broccoli rabe and cook until done. Allow to cool. Dice up olives and dry them. Add to broccoli rabe. Butter 2 pieces of bread on the outside and add 1 slice of cheese, then prosciutto, then spoon some of the broccoli mix (drained of any oil) on top. Add 2 slices of cheese, then prosciutto, then the remaining slice of cheese. Fry sandwich crisp on both sides, then drizzle the remaining oil from the vegetable mix on top.

For the herb butter

Whip 1 stick of butter until soft. Chop 1 garlic clove, chop 1 tsp rosemary, 1 tsp thyme, add salt and pepper. Fold herbs in the butter.