Prosciutto, Watercress, and Fontina Toasties
Elegant grilled sandwiches featuring crispy baked prosciutto, melted Fontina cheese, and fresh watercress layered between slices of buttery Pullman bread. These sophisticated toasties are perfect for a luxurious lunch or appetizer.
Ingredients
- •8 slices prosciutto
- •8 slices Pullman bread
- •8 ounces Fontina cheese
- •¾ cup watercress
- •¼ cup unsalted butter
- •room temperature
Cooking Instructions
- 1.
Preheat oven to 350°F. Bake prosciutto on a parchment-lined baking sheet until it darkens and shrinks slightly, 6-8 minutes. Let cool (meat will crisp as it cools).
8 min
- 2.
Top 4 slices of bread with half of cheese, prosciutto (breaking to fit), watercress, then remaining cheese (it will bind as it melts) and bread; butter tops.
5 min
- 3.
Heat a large skillet over medium heat. Working in 2 batches, cook sandwiches, butter side down, pressing firmly, until bottom is golden brown. Butter tops, turn, and cook until golden brown and cheese is melted, about 4 minutes. Transfer to a wire rack; let cool slightly. Remove crusts and cut each sandwich into 4 triangles.
8 min
