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Tinseltown

Created by:

Kelley Epstein — Park City, UT

Thinly sliced prosciutto is complemented by Wisconsin Fontina, and sweetened with a touch of honey for an ideal balance of sweet and savory. A culinary star is born.

COOKING DIRECTIONS

Preheat oven to 350°F. Lay prosciutto on baking sheet lined with parchment paper and bake 10-15 minutes, just until crispy. Take care not to burn; it will continue to crisp after you take it out.

When ready to assemble sandwiches, butter 1 side of each slice of bread. Heat griddle pan over medium heat and place bread slices, buttered-side-down, on griddle. Divide cheese evenly over slices and grill, adjusting heat if necessary so buttered sides brown and cheese melts. Then, divide prosciutto evenly over 4 bread slices.

Top remaining 4 bread slices with melon slices and handful of arugula. Drizzle each bread slice with a teaspoon or so of honey over the arugula and melon. Sandwich the arugula and prosciutto sides of bread together. Cut in half to serve.

INGREDIENTS

4
  • 4 ounces thinly sliced prosciutto
  • 3-4 tablespoons salted butter, softened
  • 8 slices rustic Italian-style bread
  • 1 1/4 cups Wisconsin Fontina cheese, grated (about 10 ounces)
  • Thin sweet melon slices
  • Arugula
  • Honey (local if possible)
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