One loaf of rustic Italian bread (I used the large Tuscan Boule from FRESH)
Sliced Provolone cheese
Sliced Fontina cheese
Grated Grana Padano cheese
Sliced Prosciutto di Parma
Softened unsalted butter or truffle butter
Using a nonstick skillet, if available, place a slice of bread, buttered side down, on medium-hot skillet. Layer provone, then a thin slice of prosciutto, then fontina, and a sprinkling of grana podano (substitute parmigiano reggiano if you prefer), then add second slice of buttered bread.
After browning on both sides, take a peek inside the sandwich to see if the cheese are melted; if not, you can always finish sandwiches off on a cookie sheet in a warm oven while you grill the other sandwiches.
(Note: using unsalted butter is important, as the cheeses and prosciutto are salty. Also, have the bakery slice your bread for you. Much easier and gives consistent thickness to the slices.)
Serve with a bowl of hot creamy tomato-basil or other soup that you enjoy!
Saturday, July 26 2014 2:09 PM EDT2014-07-26 18:09:07 GMT
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