Best William Sonomas Grilled Fontina Sandwiches With Prosciutto And Recipes

GRILLED CHEESE & PROSCIUTTO

Grilled Cheese & Prosciutto image

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

Ingredients

12 slices provolone cheese
12 thin slices prosciutto
12 thin slices hard salami
12 slices Italian or kalamata olive bread
1/4 cup butter, softened

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.

WILLIAM-SONOMA'S GRILLED FONTINA SANDWICHES WITH PROSCIUTTO AND

William-Sonoma's Grilled Fontina Sandwiches With Prosciutto and image

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

Ingredients

8 tablespoons unsalted butter
12 slices firm white bread (french, sourdough, brioche, or challah)
3/4-1 lb Fontina cheese, sliced
6 slices prosciutto
1 ripe pear, such as Bartlett

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.