Prosciutto, Chevre & Radish Toasted Sandwich

Prosciutto, Chevre & Radish Toasted Sandwich |

Oh cheese, how I love you. I mean, really, who doesn’t love you? You’re creamy and tangy and salty and gooey and oozy and….you’re everything.

To be honest, most of my dinners include at least a little bit of cheese. Whether it’s a sprinkling of Parmesan on a salad, some mozzarella on a pizza or a spoonful of crumbled feta over Greek-inspired meatballs, I enjoy cheese almost every day, at least in moderation. Currently, in fact, the “cheese drawer” in my fridge is so full of different varieties that it’s difficult to open and close without some serious re-arranging each time. And yes, the deli bin or whatever it’s really called is referred to as the “cheese drawer” in my fridge.

Prosciutto, Chevre & Radish Toasted Sandwich |

You really can’t have a sandwich without cheese. Unless it’s a PB & J, and then you get a free pass. Beyond that, your sandwich must have some cheese. Toasted sandwiches are perfect to highlight soft cheeses like chevre – the cheese will get slightly warmed and even more flavorful than when it’s cold. Here, I combined the soft goat’s cheese with Parmesan, then finished the sandwich with prosciutto, thinly sliced crunchy radishes, and arugula for a peppery bite.

After you raid your own cheese drawer for sandwich fixins’, make sure you follow American Family Insurance’s Back To The Family Dinner Table Pinterest Board for more great recipe ideas. You can also find American Family Insurance on TwitterFacebookGoogle+YouTube and Linked In.

Prosciutto, Chevre & Radish Toasted Sandwich |

Prosciutto, Chevre & Radish Toasted Sandwich


  • 6 ounces chevre (goat cheese), softened

  • 2 tablespoons Parmesan cheese

  • 1-1/2 tablespoons finely chopped fresh chives

  • 1 tablespoon fresh lemon juice

  • 1/4 teaspoon ground black pepper

  • 2 tablespoons unsalted butter, softened

  • 8 slices (1/2-inch thick) bread (I used seeded Italian bread)

  • 6 ounces thinly sliced prosciutto

  • 3 medium radishes, thinly sliced

  • 1 cup arugula


  1. In small bowl, stir together chevre, Parmesan, chives, lemon juice and pepper.

  2. Evenly spread butter onto 1 side of bread slices. Place bread slices, buttered side down, on work surface. Spread each slice of bread with chevre mixture, then layer 4 slices with prosciutto, radishes and arugula. Place remaining 4 bread slices, buttered side up, over arugula.

  3. Preheat griddle or large skillet over medium heat. Cook sandwiches 3 to 4 minutes per side or until bread is dark golden brown and cheese melts, pressing down occasionally with spatula.


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 This post is sponsored by American Family Insurance. All opinions are my own. Sponsored posts help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography.