Prosciutto, Watercress and Fontina Toasties

By cindygwest

Ingredients

• 8 slices thin prosciutto (about 3 oz.)
• 8 slices 1/2”-thick Pullman bread
• 8 ounces Fontina cheese, thinly sliced
• 3/4 cup trimmed chopped watercress
• 1/4 cup unsalted butter, room temperature

Details

Adapted from bonappetit.com

Preparation

Step 1

Preheat oven to 350°. Bake prosciutto on a parchment-lined baking sheet until it darkens and shrinks slightly, 6–8 minutes. Let cool (meat will crisp as it cools).
Top 4 slices of bread with half of cheese, prosciutto (breaking to fit), watercress, then remaining cheese (it will bind as it melts) and bread; butter tops.
Heat a large skillet over medium heat. Working in 2 batches, cook sandwiches, butter side down, pressing firmly, until bottom is golden brown. Butter tops, turn, and cook until golden brown and cheese is melted, about 4 minutes. Transfer to a wire rack; let cool slightly. Remove crusts and cut each sandwich into 4 triangles.
Do Ahead: Toasties can be cooked 2 hours ahead. Store uncovered at room temperature. Reheat before serving.