These Fontina, Prosciutto, and Basil Sandwiches will make you re-think your sandwich game. I think I’ve said before how much I LOVE a really great sandwich – especially when it is oozing with cheese and goodness (as evidenced by another of my sandwich posts like this one)! I’m really bad at making normal, boring sandwiches. If I’m going to make a sandwich, its going to be toasted, melted, pressed or whatever method I have to use to get that panini-style taste. And you can’t go wrong with ingredients like fontina, prosciutto, and basil!
What makes this sandwich SO good is the garlic topping I use after cooking.
I take a clove of garlic, cut it in half, and rub the warm bread with the garlic. DELICIOUS!! (This is also a really great method to use for some real-deal garlic bread. Rub it with a piece of garlic, a cut tomato, and sprinkle on some sea salt – best garlic bread anywhere!)
Eat these fontina, prosciutto, and basil sandwiches for lunch, dinner, or whenever. They are good anytime!
Fontina, Prosciutto, and Basil Sandwich
Ingredients
- White mountain bread or any bread of your choice
- block of fontina cheese sliced thin
- 2-3 slices of prosciutto
- 1-2 slices of tomato optional
- Handful of basil
- 1 tbsp of mayonnaise
- salt and pepper
- butter for toasting
- 1 clove of garlic
Instructions
- Spread a light amount of mayo on each side of your bread.
- Slice fontina cheese and tomato (if using).
- Place 2-3 slices of fontina on one side of bread. Top with prosciutto slices, tomato, and torn basil. Top with 2-3 more slices of cheese. Put other piece of bread on top.
- In a small skillet, melt a small pat of butter. Once it is melted, add your sandwich to the pan and halfway cover the pan. Toast one side and then flip to toast the other side (add a little more butter if needed).
- Once your sandwich is toasted and the cheese is melted, remove the sandwich from the pan.
- Take a clove of garlic and cut it in half. Rub the toasted bread with the cut garlic.
- Cut in half and enjoy!
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