Created by:

Caylon Hackwith — Saint Paul, MN

Make your taste buds happy with grilled nectarines, mascarpone, salty prosciutto and peppery arugula wedged between two slices of flattened grilled cheese brioche.


Heat grill to high. Cut nectarines into thick slices. Coat slices with olive oil and place on hot grill. Do not cover. Grill until bottom side is lightly charred; flip and lightly char other side. Remove slices from grill. Do not allow to caramelize or cook through.

Slice brioche into eight 1/2-inch-thick slices. Press slices between 2 sheet pans to flatten. Top 4 bread slices each with slice of fontina cheese. Cover each with slice of plain bread; repeat pressing process to make 4 thin sandwiches. Heat skillet over medium-low; add 1 tablespoon butter. Toast both sides of sandwiches until browned and crisp and cheese is melted, adding 1 tablespoon butter each time you flip, coating each side with butter. Remove sandwiches from skillet; keep warm.

Slice shallot as thinly as possible. Add to hot skillet and cook just until tender; reserve. Top 2 thin sandwiches each with a dollop of Wisconsin mascarpone cheese, half the grilled nectarines and 2 slices prosciutto. Toss arugula with a bit of lemon juice to coat. Place over prosciutto and top with reserved shallots. Place remaining 2 fontina-filled thin sandwiches over to close and press. Serve immediately.


  • 3 nectarines
  • 3 tablespoons olive oil
  • 1 loaf brioche bread
  • 4 slices Wisconsin Fontina cheese
  • 4 tablespoons butter
  • 1 shallot
  • 2 heaping tablespoons Wisconsin Mascarpone cheese
  • 4 slices prosciutto
  • Handful of arugula
  • Juice of 1 lemon
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