Prosciuttofontino Grilled Sandwiches Recipes
GRILLED CHEESE & PROSCIUTTO
Using a bread other than the expected white loaf is key to these crowd-pleasers. Thankfully, my local market in mid-Missouri carries kalamata olive bread. If you are unable to locate it, herbed Italian bread will work. -Amy Dodson, Columbia, Missouri
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 sandwiches.
Number Of Ingredients 5
Steps:
- Layer the provolone, prosciutto and salami on six bread slices; top with remaining bread. Spread outsides of sandwiches with butter. , In a large skillet, toast sandwiches over medium heat for 2-3 minutes on each side or until golden brown and cheese is melted.
Nutrition Facts : Calories 497 calories, Fat 30g fat (16g saturated fat), Cholesterol 93mg cholesterol, Sodium 1590mg sodium, Carbohydrate 30g carbohydrate (1g sugars, Fiber 2g fiber), Protein 28g protein.
PANINO DI PROSCIUTTO E FONTINA
Provided by Giada De Laurentiis
Time 13m
Yield 1 serving
Number Of Ingredients 8
Steps:
- Place 1 to 2 slices of fontina atop 1 bread slice. Top with the onions. Season with salt and pepper. Then add spinach and prosciutto. Add the remaining slice(s) of fontina. Top with the second bread slice. Brush both sides of the sandwich with the oil.
- Heat a grill pan over medium-low heat. Grill the sandwich until the bread is golden brown and the cheese melts, pressing down with a metal spatula or grill press, about 4 minutes per side.
WILLIAM-SONOMA'S GRILLED FONTINA SANDWICHES WITH PROSCIUTTO AND
This is a sophisticated version of the classic grilled cheese sandwich. Italian fontina is a creamy, mild cheese with fine melting qualities. A Swiss-type cheese, such as Gruyère or Emmentaler, would also be good.
Provided by KellyMac6
Categories Lunch/Snacks
Time 22m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- First, clarify the butter: Melt the butter in a small, heavy saucepan over very low heat, watching carefully so it does not burn. Remove from the heat and let stand briefly.
- Using a spoon, skim off and discard the foam from the surface.
- Carefully pour off the clear yellow liquid into a bowl.
- Discard the milky solids left behind in the pan.
- Lay 6 slices of the bread on a work surface and top evenly with the cheese, 1 slice of prosciutto and the pear slices. Top with the remaining bread.
- Brush a wide sauté pan or stovetop grill pan generously with the clarified butter and warm over medium heat.
- When it is hot, place as many sandwiches as will fit in the pan without crowding and weight them down with a pan lid.
- Cook until the bottoms are golden brown, about 4 minutes.
- Adding more butter as needed, carefully flip the sandwiches, replace the lid, and cook on the other side until golden brown, about 4 minutes more. The cheese will have melted.
- Remove the sandwiches from the pan and keep warm.
- Repeat with the remaining sandwiches.
- Cut each sandwich in half and serve warm.
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- Drizzle half of the honey on one side of each slice of bread. Set one aside. Place the other slice, honey side up.
- Layer ingredients on slice of bread with honey side up in this order:1/2 of the fontina cheeseprosciuttoarugularemaining fontina cheese
- Place the other slice of bread on top, honey on the inside. Brush outsides of each slice of bread with butter.
- Heat skillet over medium heat. Place sandwich in skillet. Cook 2-3 minutes, just until golden brown. Carefully flip over and cook until golden brown and cheese melted.
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- Layer the slices of prosciutto and Fontina, alternating them, on 4 of the bread slices. Top with the remaining bread and lightly butter the top of each sandwich.
- Melt 1 1/2 tablespoons of the remaining butter in a large skillet (use two pans to speed up the process, if you like). NOTE: for the skillets, it is preferred to use a well-seasoned cast-iron or flat griddle saute pan.
- When the butter begins to bubble, add one sandwich, unbuttered side down, and cook, turning once until the bread is golden brown on both sides and the cheese is beginning to ooze out.
- Place on a cutting board and cook the remaining sandwiches, adding more butter to the pan for each one, as needed.
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