Grilled Fontina & Prosciutto Sandwiches

15m
Prep Time

10m
Cook Time

25m
Ready In

Recipe: #33903

December 10, 2019

Categories: Lunch, Pork, Dairy, Italian, North American, Quick Meals, Fall/Autumn, Summer, Winter, Weeknight Meals, Skillet, Stove Top, No Eggs, Make it from scratch, Spring more

recipe by:
ForeverMama

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recipe by:
ForeverMama

"The bread used here should be crusty - the ingredients suggest to use French sourdough (Levain) for the best results, but use whatever good quality crusty bread you can find in your area. Believe me, it will make all the difference!"

Original recipe yields 4 servings

Metric US

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Ingredients

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1/2 pound prosciutto ham (imported)
1/2 pound Fontina cheese, sliced (Italian)
1/2 pound sourdough bread (8 slices, French, otherwise known as Levain bread, please use a crusty hearty loaf, the poundage measure here is a total guestimate)

1/2 cup unsalted butter (at room temperature, please no substitutions such as margarine, etc.)
Cornichons, pickled peppers, and good mustard, for serving

Nutritional

Serving Size: 1 (198.5 g)
Calories 619.1
Total Fat - 39.2 g
Saturated Fat - 23 g
Cholesterol - 122.8 mg
Sodium - 1429.7 mg
Total Carbohydrate - 34.4 g
Dietary Fiber - 1.4 g
Sugars - 1.8 g
Protein - 32.7 g
Calcium - 548.9 mg
Iron - 2.6 mg
Vitamin C - 0.1 mg
Thiamin - 0.8 mg

Step by Step Method

Step 1

Layer the slices of prosciutto and Fontina, alternating them, on 4 of the bread slices. Top with the remaining bread and lightly butter the top of each sandwich.

Step 2

Melt 1 1/2 tablespoons of the remaining butter in a large skillet (use two pans to speed up the process, if you like). NOTE: for the skillets, it is preferred to use a well-seasoned cast-iron or flat griddle saute pan.

Step 3

When the butter begins to bubble, add one sandwich, unbuttered side down, and cook, turning once until the bread is golden brown on both sides and the cheese is beginning to ooze out.