Prosciutto, Watercress, and Fontina Toasties

Name: Prosciutto, Watercress, and Fontina Toasties
Yield: Unknown!
Ingredients: 8 thin slices prosciutto (about 3 ounces); 8 1/2 "-thick slices Pullman bread; 8 ounces Fontina cheese, thinly sliced; 3/4 cup trimmed chopped watercress; 1/4 cup unsalted butter, room temperature

EpicuriousUnknown!Source

sandwich prosciutto watercress fontina starter main dinner lunch nut free 5 ingredients or fewer make ahead quick easy fry bon appétit

Prosciutto, Watercress, and Fontina Toasties

Ingredients

8 thin slices prosciutto (about 3 ounces)

8 1/2 "-thick slices Pullman bread

8 ounces Fontina cheese, thinly sliced

3/4 cup trimmed chopped watercress

1/4 cup unsalted butter, room temperature

Method

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).

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.

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.