Carbonic Youth's Monsieur de Cali: Kettle Brand Edition

A little French, a little chaos, all California. Meet the Monsieur de Cali, our twist on the classic grilled cheese: salty prosciutto, sweet fig jam, melty Gruyère and Fontina, and a crunch only Kettle Brand Dill Pickle Krinkle Cut chips can deliver. Pair it with Carbonic Youth, our new Beaujolais Nouveau Gamay Noir, bright, fruity, and perfectly chaotic.

Ingredients

2 slices good sourdough (sturdy is best)
1 tbsp softened butter
2 tbsp fig jam or preserves
2 slices Gruyère (or Comté/Emmenthaler)
2 slices Prosciutto di Parma, thin as possible
¼ cup shredded or sliced Fontina or Provolone
A big handful of Kettle Brand Dill Pickle Krinkle Cut Chips

The Ultimate Pairing

1 Glass/Bottle of Carbonic Youth

Directions

Prep the Bread: Lightly butter one side of each slice of sourdough bread. This will be the outside of your sandwich.

Assemble the Filling: Flip the bread slices over to the unbuttered side.
◦ On one slice, spread the fig jam evenly.
◦ On the other slice, layer the shredded or sliced Fontina/Provolone cheese.

Build the Sandwich:
◦ Place the Gruyère slices directly onto the Fontina/Provolone.
◦ Top the Gruyère with the two slices of prosciutto.
◦ Carefully place the fig jam bread slice on top, butter-side facing up.

Grill:
Heat a skillet or griddle over medium-low heat. This low-and-slow method is key to melting the cheese without burning the bread.
◦ Place the sandwich in the pan. Cook for about 3-5 minutes until the bottom side is golden brown.
◦ Carefully flip the sandwich. You can optionally cover the pan for the second half of cooking to help the cheese melt faster.
◦ Cook for another 3-5 minutes until the second side is golden brown and the cheese is completely gooey and melted.
5 Serve: Slice the grilled cheese on the diagonal and serve immediately with a generous side of Kettle Chips.

Sip and Savor: Serve immediately with a perfectly chilled glass of "Carbonic Youth".