Happy National Sangria Day! Yes, I know what you're thinking... yet another foodie holiday? Yes, I know, I know. However, as I've mentioned numerous times over the past year, I'm a sucker for just about any fun foodie holiday; of course, I'm especially fond of those that involve a bit of tasty libations. ;-)
In honor of National Sangria Day, the fine folks at Beso Del Sol asked us to create a recipe to pair with their sangria. Beso Del Sol Sangria is a Spanish import that is blended with Tempranillo wine and 100% natural Mediterranean fruit extracts and sugar. It's not overly sweet, so it's perfect for those of you who love to add a little fruit to your sangria (we're both fans of the massive fruit salad in a glass option). The best thing about Beso Del Sol Sangria is that it's expertly mixed and perfectly portable - and if you happen to not finish the box, there's no need to toss it, as it stays fresh up to six weeks after opening.
We decided the perfect way to celebrate is with a play on wine and cheese: sangria and burrata grilled cheese sandwiches. As much as we wanted to just eat all of the burrata as quickly as possible (because really, who doesn't love burrata?!), we decided take some time to balance the sweet creaminess of the cheese with a bit of prosciutto and to add a bit of texture & earthiness with some marinated roasted red peppers. The results were nothing less than amazing (not to brag or anything); paired with a simple artichoke spinach salad and fruity Beso Del Sol Sangria, our burrata grilled cheese sandwiches made an amazingly comforting and delicious meal!
Burrata & Prosciutto Grilled Cheese
makes 2 large or 4 small sandwiches
1 loaf of fresh Italian bread (a nice sourdough would also work well!)
1 container of burrata
8 slices of thinly cut prosciutto
1 jar of marinated red peppers (use the fire roasted ones for a bit of heat)
Garlic grape seed oil
Optional: balsamic vinegar
1. Turn the heat on medium low and place a grill pan on the cook top.
2. Lightly brush the outsides of bread with garlic grape seed oil and place bread oil side down on pan.
3. Add chunks of burrata on two slices of bread and lightly spread.
4. Layer prosciutto and red peppers on top of burrata. Optional: drizzle lightly with balsamic vinegar (we found we didn't need it because of the marinated red peppers).
5. Lightly place non-oiled sides on top of burrata sides, making sandwiches. Grill each side for 3-5 minutes (until burrata is melted). Optional: place grill press on top of each sandwich for 1 minute.
6. Once burrata is melted and bread is lightly browned, remove from grill, slice, and enjoy! :-)
Disclosure: I received a complimentary product to facilitate this post. Review and all opinions are my own.