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Fontina and Fig Chutney Grilled Cheese Bites

Serves: Makes 36 sandwiches
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1 thin French baguette, about 1 1/2 to 2 inches in diameter and about 18 inches long
18 paper-thin slices prosciutto di Parma, halved
5 ounces fontina cheese, finely grated
1 1/2 cups Homemade Fig, Mustard and Apple Chutney (see note)
1/3 cup mayonnaise
Fresh micro greens for garnish (optional)


Using a sharp bread knife, slice the baguette into seventy-two 1/4-inch-thick rounds. Spread a thin layer of mayonnaise on one side of the bread rounds. (This is the side that will be griddled in the pan.)

Have all of the ingredients ready to go when you start to cook the sandwiches.

Heat a large cast iron skillet over medium heat. Lightly grease with nonstick oil spray.

In an assembly line fashion, grill the sandwiches: Smear the dry side of one bread round with 1 1/2 to 2 teaspoons of chutney. Top wtih a folded piece of prosciutto and 1 tablespoon shredded cheese. Top with a second bread round so that the mayonnaise is on the outside of both sides of the sandwich.

Place in the hot skillet and cook until the cheese and chutney are melted and oozy and a golden crust has formed on the bread, 1 to 2 minutes per side. Continue to build and add sandwiches to the skillet as the sandwiches cook.

Continue in this fashion until all of sandwiches are grilled. Arrange the sandwich bites on a platter and top each with a few sprigs of micro green for garnish, if desired. Serve hot.

Photo: Lisa Lotts

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