Prosciuttofontino Grilled Sandwiches Recipes

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PANINO DI PROSCIUTTO E FONTINA



Panino di Prosciutto e Fontina image

Provided by Giada De Laurentiis

Time 13m

Yield 1 serving

Number Of Ingredients 8

2 to 4 slices (3 ounces total) fontina cheese
2 slices (1/2-inch-thick) rustic white bread
2 paper-thin slices red onion (optional)
Salt
Freshly ground black pepper
6 fresh baby spinach leaves
1 to 2 paper-thin slices (1/2-ounce) prosciutto
2 to 3 teaspoons olive oil

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.

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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.
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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.
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