Description
This makes 4 sandwiches. The measurements are not exact- play around until you get it how you like it. Make sure to cook the prosciutto but after that, the ball is in your court!
Ingredients
- 4 oz thinly sliced prosciutto
- 5 oz fontina cheese, grated
- thinly sliced canteloupe
- fresh arugula
- honey
- 8 sliced rustic Italian or French bread, sliced 1/4-inch thick
- 2 tablespoons butter
Instructions
- To make the ‘crispy’ prosciutto, preheat the oven to 350F degrees.
- Line the prosciutto on a baking sheet lined with parchment and when oven is heated up, put the pan of prosciutto in the oven and bake 10-15 minutes, just until crispy. Take care not to burn as it will continue to crisp after you pull it out.
- When ready to assemble the sandwich, butter one side of each slice of bread.
- Heat a griddle pan to medium heat and place the bread, buttered side down on the griddle. Divide the cheese evenly amongst the bread and cook, adjusting heat if necessary so that the buttered side browns the cheese melts.
- When cheese is melted, add 1/4 of the prosciutto to 4 pieces of bread. To the other four slices, add thinly sliced melon and a handful of arugula. Drizzle each slice of bread with the arugula with a teaspoon or so of honey.
- Sandwich the arugula and prosciutto sides of bread together. Cut in half and enjoy.