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 6 x 4 1/2 x 1/2 inches)
- 16 ounces Danish fontina cheese, rind discarded, thinly sliced
- 12-18 thin prosciutto slices (about 6 ounces)
Mix the first 5 ingredients in a small bowl. Place 6 bread slices on a work surface. Spread 1 teaspoon butter mixture over each bread slice. Top with a single layer of cheese and prosciutto. Top with the remaining bread slices. Spread 1 teaspoon butter mixture over the top of each sandwich.
Heat 2 heavy large nonstick skillets over medium heat. Add 3 sandwiches buttered-side down to each skillet. Spread the remaining butter over the sandwiches. Cook until the bottoms brown, about 3 minutes longer. Turn the sandwiches over. Cook until the second sides brown and the cheese melts, about 3 minutes longer. Transfer the sandwiches to a work surface. Cut each diagonally in half. Transfer to plates and serve.
Recipe created exclusively for Cooking.com by Sarah Taverner.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
620 calories; 43g total fat; 134mg cholesterol; 1287mg sodium; 27g carbohydrates; 2g fiber; 31g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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