Grilled Ham and Gouda Cheese with Caramelized Onions and Roasted Tomato Mayonnaise

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  • Yield: 4 servings
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Caramelized Onions:

1 tablespoon unsalted butter

1 tablespoon olive oil

1 large Spanish or sweet (Vidalia) onion, halved and thinly sliced

Salt and freshly ground black pepper

Roasted Tomato Mayonnaise:

1 plum tomato, halved and seeded or 2 sun-dried tomatoes in oil, drained and patted dry

1 tablespoon canola oil (if roasting tomato)

Salt and freshly ground black pepper

1/2 cup Hellmann's mayonnaise

2 cloves garlic, chopped

2 teaspoons fresh thyme leaves or 1/2 teaspoon dried thyme

8 slices good quality white bread (Pullman loaf) cut into 1/4-inch thick slices

1 1/2 cups grated Gouda cheese

Caramelized onions

8 slices prosciutto, sliced about 1/8-inch thick

8 tablespoons unsalted butter, at room temperature


  1. Caramelized Onions:
  2. Heat the butter and oil in a medium saute pan over medium heat. Add the onions and cook, stirring occasionally, until golden brown and caramelized, season with salt and pepper.
  3. Roasted Tomato Mayonnaise:
  4. 1. Preheat the oven to 375 degrees F. Place the tomato in a small dish or baking sheet, drizzle with oil and season with salt and pepper. Roast until the tomato is very soft and golden brown, about 20 minutes. Remove from the oven and let cool slightly.
  5. 2. Put the mayonnaise, tomato, garlic and thyme in a food processor and process until smooth, season with salt and pepper. Scrape into a bowl.
  6. Sandwich:
  7. 1. Place 4 slices of the bread on a flat surface, divide half of the cheese among the slices. Top the cheese with 2 slices of prosciutto then top the proscuitto with some of the onions and the remaining cheese. Place the 4 remaining slices of bread on top to make four sandwiches. Butter the top of the bread using half of the butter.
  8. 2. Preheat a cast iron pan or cast iron griddle over medium heat. Place the sandwiches in the pan, butter-side down (may need to do in batches) and cook until lightly golden brown. Spread the remaining butter on the bread facing up, then flip and continue cooking until the bottom is golden brown and the cheese has melted. Serve with roasted tomato mayonnaise on the side.