Garlic-Rubbed Grilled Cheese with Prosciutto and Tomatoes
- 3 oz. grated aged Gruyère (1-1/4 cups)
- 3 oz. grated fontina (about 1 cup)
- 2 Tbs. finely grated Parmigiano-Reggiano
- 1/4 tsp. crushed red pepper flakes (or to taste)
- 8 1/2-inch-thick slices rustic Italian bread
- 4 very thin slices prosciutto, halved crosswise
- 2 medium ripe tomatoes, cut into 1/4-inch-thick slices
- Kosher salt
- 2 Tbs. salted butter, at room temperature
- 1 to 2 large cloves garlic, halved and peeled for rubbing
- Produce
- Garlic (1 large cloves)
- Tomatoes, cut into 1/4-inch-thick slices, medium ripe (2)
- Meat
- Prosciutto (4 very thin slices)
- Cooking & Baking
- Kosher salt (1)
- Red pepper flakes (1/4 tsp.)
- Bread & Baked Goods
- Rustic italian bread (1 thick 8 1/2-inch-thick slices)
- Dairy
- Butter, salted (2 Tbs.)
- Fontina, grated (3 oz.)
- Gruyere, grated aged (3 oz.)
- Parmigiano-reggiano (2 Tbs.)
Preparation
Read recipe preparation on finecooking.com
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Recipe Stats
Published July 7, 2011 (1 year ago).
13 people saved this recipe.
