PREPTIME20 MinTOTALTIME20 MinSERVINGS4
- 3 tablespoons butter, softened
- 8 slices whole-grain bread
- 8 oz fontina or Swiss cheese, shredded (2 cups)
- 8 thin slices prosciutto or ham
- 24 fresh basil leaves
- 8 slices (1/4 inch) ripe tomatoes (about 2 medium)
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
1 Heat griddle or 12-inch nonstick skillet over medium heat.
2 Spread butter on one side of each bread slice. Layer unbuttered side of 4 of the bread slices with 1/4 cup of the cheese, 2 slices of the prosciutto, 6 of the basil leaves and 2 of the tomato slices. Sprinkle with salt and pepper. Top each with 1/4 cup of the remaining cheese and remaining bread slice, buttered side up.
3 In hot skillet, heat sandwiches 3 to 5 minutes or until cheese is slightly melted and bread is browned. Turn sandwiches over; heat 3 to 5 minutes longer or until cheese is melted and sandwich is golden brown.
Fontina is a semi-soft Italian cheese that can be difficult to slice or shred. To make this task easier, place the cheese in the freezer for 20 minutes to firm up before shredding or slicing.
When buying prosciutto, make sure it’s sliced ultra thin and layered between pieces of paper so that it doesn’t shred to pieces when you try to pull the slices apart.