Last Night’s Leftover Ingredients = Today’s Lunch: Provolone & Prosciutto Grilled Cheese With Arugula Salad

5 02 2012

I never leave food behind; I always enjoy leftovers for lunch or use them to create a new dinner; turning those leftover ingredients into thoughtful and creative dishes! For a quick lunch today, I used leftover ingredients from last night’s delicious dinner: Provolone and prosciutto grilled cheese with a simple arugula salad.

Provolone & Prosciutto Grilled Cheese With Arugula Salad

Provolone and prosciutto grilled cheese:

  • 2 slices of Italian bread
  • 2 slices of provolone cheese
  • 1 slice of prosciutto
  • Butter or olive oil garlic spread

Spread slices of bread with butter or an olive oil garlic spread (I get this in the deli of my grocery store for quick garlic bread and grilled cheese recipes). On the inside of a slice of buttered bread, layer one slice of cheese, the slice of prosciutto, next add the other slice of cheese and top with the other piece of buttered bread. Saute in a small skillet over medium-low heat until toasty brown on one side. Flip, pressing down to help the ingredients stick together, and continue toasting until the second side is brown.

Arugula and spring mix salad:

  • Handful of arugula and handful of baby spring mix salad
  • Good sprinkle of garlic powder
  • Pinch of salt
  • Good drizzle of extra-virgin olive oil
  • Drizzle of red wine vinegar

Mix all ingredients together and taste – adjust the oil and vinegar to your liking. I have a heavy hand when it comes to the vinegar 🙂




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