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Cranberry Chutney and Prosciutto Grilled Cheese

This Cranberry Chutney Prosciutto Grilled Cheese recipe is sponsored by Cape Cod Select. All opinions are all my own.

Pile of Gouda Prosciutto Grilled Cheese

A perfectly moreish grilled prosciutto and Gouda grilled cheese sandwich with balsamic cranberry chutney!

Grilled cheese, it’s a classic, and there’s no arguing that. It’s so simple and straight forward and you can make it as basic or as fancy as you want.

Typically, a grilled cheese is comprised of:

  • Your favorite sliced bread.
  • Cheese, the kind that melts and is perfectly yum.
  • Butter, to spread sufficiently on only one side of the bread to give it a gorgeous golden and crisp texture.
Grilled Gouda Prosciutto and a savory fruit spread.

My secret ingredient for the best grilled cheese sandwich.

While butter is still the number one preferred spread to create a golden crisp texture, a few years ago I discovered from a chef friend yet another even more amazing spread that creates the best crispy texture on a grilled cheese I’ve ever had.


For some, this might seem just plain wrong, but trust me, try it just once and you’ll see what I mean.

Cranberries all year? Yes, make this balsamic cranberry chutney anytime.

Albeit cranberries are synonymous with the holidays, don’t let that keep you from enjoying them throughout the year, and yes, that also means the summer months as well.

Cranberries are considered a super food, and are ideal to use in so many recipes from sweet to savory.

For the grilled prosciutto and Gouda cheese recipe, I pimped it up a bit by adding a tangy sweet balsamic cranberry chutney that turns out a beautiful and stunning sandwich. Perfect for lunch, as a snack or simple dinner.

You can also enjoy this versatile cranberry chutney with chicken, of course turkey, and it pairs well with pork too. Use it as a side dish or even as a marinade for your meat and then grill it for a caramelized infusion of flavor.

Cranberry and balsamic chutney

I like to use quality Cape Cod Select frozen cranberries, which I’ve found to be larger and more flavorful than other varieties. In season, of course, you can also use their fresh cranberries. But for now, I make sure to keep a bag in my freezer to add to smoothies and to make this tasty cranberry chutney anytime I want.

To find Cape Cod Select Cranberries at a store near you, check here. For more inspiration and information, you can follow Cape Cod Select on FacebookTwitterInstagram, or Pinterest.

Balsamic and cranberry jam (sauce)

Other cranberry recipes to try:

Balsamic cranberry spread and prosciutto grilled cheese

How to make prosciutto and Gouda grilled cheese sandwich with a balsamic cranberry chutney

Grilled Gouda Prosciutto and Balsamic Cranberry Chutney

Prosciutto Cranberry Chutney Grilled Cheese

Yield: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Perfect for lunch or a simple dinner, grilled prosciutto gouda and balsamic cranberry chutney sandwich.


For the Balsamic Cranberry Chutney:

  • 1 (16-oz.) package frozen Cape Cod Select cranberries, divided
  • 3/4 cup granulated sugar
  • 3 tablespoons water
  • 1 teaspoon fresh rosemary, finely chopped
  • 2 tablespoons white balsamic vinegar
  • 1/4 teaspoon kosher salt

For the Grilled Cheese:

  • 8 slices good-quality bread, I prefer whole grain
  • 4 tablespoons mayonnaise
  • 8 slices thinly sliced prosciutto
  • 4 slices gouda cheese
  • Balsamic cranberry chutney


  1. To make the balsamic cranberry chutney: Set aside 1/2 cup of the cranberries. In a large heavy-bottomed saucepan, add the remaining cranberries, sugar, water, and chopped rosemary and cook over medium-low for 8 - 10 minutes, stirring occasionally and mashing the cranberries with the back of a spoon to help them break down.
  2. Turn the heat up to medium-high; cook 8 - 10 additional minutes or until juices begin to thicken. Remove saucepan from heat, stir in reserved 1/2 cup cranberries, the balsamic vinegar, and salt. Allow to cool. They can be kept in the refrigerator in a sealed container for up to a week.
  3. Heat a nonstick skillet over medium heat. Spread one side only of each slice of bread with the mayonnaise. In the heated skillet place one slice of the bread, mayonnaise side down then layer the gouda cheese, prosciutto, about a tablespoon of the cranberry chutney and if desired more cheese. Top with the remaining slice of bread, mayonnaise side up.
  4. Grill over medium heat until lightly browned then carefully flip over, continue grilling until cheese is melted. Repeat with the remaining ingredients until you have all 4 sandwiches. Serve immediately.


You can use your favorite bread for this recipe.

You can substitute provolone or your favorite cheese for the gouda.

You can substitute butter for the mayonnaise.

The cranberry chutney makes about 1 1/2 cups and leftovers can be stored in a sealed container in the refrigerator for up to a week.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 586Total Fat: 21gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 68mgSodium: 986mgCarbohydrates: 74gFiber: 3gSugar: 44gProtein: 25g

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