• Posted by Califia Suntree on April 15th, 2011, 12:01 PM

    As promised, Spooning will continue to honor National Grilled Cheese Month with a new sammy each week of April.

    This week: A tropical twist on an Italian classic, pairing mozzarella and prosciutto with guayaba (guava paste). It’s probably the tastiest sandwich I’ve ever made. So here’s to grilled cheese month!

    I started with a nice chunk of guayaba that I picked up from La Monarca bakery, which makes traditional Mexican desserts like sweet concha rolls and tres leches cake. You can find guava paste anywhere that sells Goya products or at latin markets.

    To make the sandwich, butter both sides of four large slices of your favorite sandwich bread (mine is whole wheat sourdough). Spread the guava paste on the two halves, top with slices of fresh mozzarella and prosciutto, a few leaves of arugula, and a generous grating of lemon zest. Cook in a hot buttered skillet on both sides until golden and oozy. I put a smaller skillet on top of the sandwich while it cooks, to get the “panini” effect. ¡Que aproveche!

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