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Grilled Fontina and Prosciutto Sandwiches with Black Pepper-Thyme Butter

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Active Time:  15 Minutes
Total Time:  15 Minutes
  Makes 6
This grown up version of a grilled cheese sandwich makes a terrific lunch or afternoon snack while watching a ball game. Or, cut them diagonally into quarters for an easy appetizer. Serve it with a simple mixed green and pear salad. Offer tall mugs of frosty beer or a slightly chilled Dolcetto d'Alba or Beaujolais.
6 tablespoons (3/4 stick) unsalted butter, room temperature
2 tablespoons extra-virgin olive oil
2 teaspoons minced fresh thyme
1 1/2 teaspoons grated lemon peel
1/2 teaspoon freshly cracked black pepper
12 sourdough bread slices (each about 6x4 1/2x1/2-inch)
16 ounces Danish fontina cheese, rind discarded, thinly sliced
12 to 18 thin prosciutto slices (about 6 ounces)
Grilled Fontina and Prosciutto Sandwiches with Black Pepper-Thyme Butter Recipe at
Mix first 5 ingredients in small bowl. Place 6 bread slices on work surface. Spread 1 teaspoon butter mixture over each bread slice. Top with single layer of cheese and prosciutto. Top with remaining bread slices. Spread 1 teaspoon butter mixture over top of each sandwich.

Heat 2 heavy large nonstick skillets over medium heat. Add 3 sandwiches buttered side down to each skillet. Spread remaining butter over sandwiches. Cook until bottoms brown, about 3 minutes longer. Turn sandwiches over. Cook until second sides brown and cheese melts, about 3 minutes longer. Transfer sandwiches to work surface. Cut each diagonally in half. Transfer to plates and serve.

Recipe created exclusively for by Sarah Taverner.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Gourmet Grilled Cheese Sandwiches
Nutrition Facts per Serving
Yield:   Makes 6
Calories: 620
Fat. Total: 43g
Fiber: 2g
Carbohydrates, Total: 27g
Sodium: 1287mg
% Cal. from Fat: 62%
Cholesterol: 134mg
Protein: 31g
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