Page: 110
Date Cooked: February 20, 2011
The best way to describe this recipe is: Fancy Ham and Cheese. But not only is it a fancy little sandwich, it was pretty delicious as well. And boy oh boy, does Jonathan Waxman love his butter!
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| Prosciutto, Fontina, French sourdough, and butter |
Slices of prosciutto and Fontina were layered on the bread. The top of each sandwich was also lightly buttered.
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| Layered slices of Fontina and prosciutto |
Butter was melted in a skillet and once it began to bubble, the sandwich was added, un-buttered side down, flipped once, and cooked till golden brown on both sides.
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| From Left to Right: 1.Melting the butter 2.One side being grilled 3.The flip and other side being grilled |
Once the cheese was visibly melting, the sandwich was removed, sliced in half, and served with pickles and mustard.
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| Grilled Fontina and Prosciutto Sandwich |
Like I mentioned earlier, this is a fancy ham and cheese. However, I am a huge fan of Fontina cheese - it really has this wonderful earthy taste that pairs incredibly well with the prosciutto (and I'm sure the 45% milk fat content doesn't hurt either). All in all, it was good but not glamorous.
Enjoy!
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