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Prosciutto Gruyere Grilled Cheese Roll-Ups


  • whole grain mustard
  • gruyere, grated
  • prosciutto slices, stringy fat removed from the edge
  • red pepper flakes
  • lemon zest
  • fresh thyme
  • mayonnaise
  • unsalted butter


  • On a cutting board and using a rolling pin, roll out the slices of bread to 1/4 inch thickness.
  • Place the light a smear of mustard onto the slices of bread. Top each slice with fresh thyme and red pepper flakes. Then add a light layer of the gruyere and mozzarella cheeses. Lay one slice of prosciutto on top the cheese.
  • Tightly roll up the ingredient topped bread. Place seam side down. Continue this process until desired amount of roll-ups are made.
  • Add a small smear of mayonnaise onto all sides of the roll-up.
  • Melt the butter in a cast iron skillet over medium heat. Add up to six roll-ups into the skillet, seam side down. Cook for two minutes and then rotate the roll-up. Proceed with cooking each side for 1-2 minutes or until all sides are golden brown. (These roll-ups can be made up to 3 hours in advanced and then gently reheated in the oven).
  • Serve warm by itself or with a cup of Creamy Tomato Soup (click here for recipe).


There are no measurements on these ingredients. All amounts are based off of preference and how many are being served. Please note that because the slices of bread are rolled out thin, be sparse in adding the ingredients. A light smear of mustard and one slice of prosciutto is perfectly sufficient.
quality white bread, crusts removed