Shelly's Recipe

PROSCIUTTO AND CHEESE PANINI

Category: Sandwiches

4 1/2 oz Danish fontina cheese, shredded
4 1/2 oz provolone cheese, shredded
6 tbsp (3/4 stick) unsalted butter, at room temperature
8 slices sourdough bread, each about 7 inches long
1 1/2 oz Parmigiano-Reggiano cheese, finely grated
8 thin slices prosciutto, about 4 oz total

In a bowl, combine the fontina and provolone cheeses; set aside.

Spread the butter on one side of each bread slice. Sprinkle the Parmigiano-Reggiano cheese evenly over the buttered sides and press gently to adhere. Turn 4 of the bread slices over so they are cheese side down and top each with 2 prosciutto slices. Sprinkle the fontina-provolone cheese mixture on top, dividing evenly. Top each with one of the remaining bread slices, cheese side up.

Place 2 sandwiches on the 1 griddle and place a weighted pan and cook until the bread is golden, turn and continut to grill until the cheese is melted, 2 to 3 minutes. Repeat with the remaining sandwiches. Transfer the sandwiches to a cutting board and cut in half. Serve immediately. Serves 4.