Ingredients
- 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
How to Make
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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.
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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.
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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.
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Step 4: Place on a cutting board and cook the remaining sandwiches, adding more butter to the pan for each one, as needed.
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Step 5: Cut each sandwich in half, place on plates, and serve with cornichons, pickled peppers, and mustard.
We hope you enjoy this recipe!
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