Give me a classic grilled cheese with American cheese and white bread, any day of the week. But, sometimes you just have to switch it up a bit and try different cheeses. Cheese is my number one food group, always has and always will. If I could I would eat cheese all day, everyday. Come to think of it, I think I do. This grilled cheese recipe is all to taste, like I think all grilled cheeses should be. Add as little or as much of the cheeses you are using. Hope you enjoy this easy grilled cheese recipe and if you aren’t familiar with the cheesy outer layer crust, you are in for a treat. Enjoy!
PROSCIUTTO COTTO GRILLED CHEESE WITH FONTINA AND MOZZARELLA
Recipe by Mark Calaminici | Food Loves Company
Sliced bread, your choice
Unsalted butter, room temperature, to taste
Parmigiano-Reggiano, finely grated, to taste
Mozzarella, low moisture, grated, to taste
Fontina val d’aosta or Danish fontina, grated, to taste
Prosciutto Cotto, thinly sliced, to taste
1. Liberally spread butter on one side of your bread slices. Place some Parmigiano-Reggiano down and place bread, butter side down into the Parmigiano-Reggiano and press gently so the cheese sticks to the butter.
2. Place bread, butter and cheese side down into a cold pan. Add mozzarella, fontina and prosciutto cotto and then some more mozzarella and fontina. Place the other bread slice on top with the butter and cheese side facing up. Turn the heat to low-medium. Cook until the cheese starts to melt and the outer cheese crust has browned. Using a sandwich press is optional but helps with even toasting. Once both sides are done toasting and the cheese is melted remove to a wire rack to rest. This will allow the Parmigiano-Reggiano crust to crisp up a bit more. Slice and enjoy!