Grilled Fontina & Prosciutto Sandwiches
"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 is 4 servings
Ingredients
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.
Step 4
Place on a cutting board and cook the remaining sandwiches, adding more butter to the pan for each one, as needed.
Step 5
Cut each sandwich in half, place on plates, and serve with cornichons, pickled peppers, and mustard.
Tips
No special items needed.
3 Reviews
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