Grilled Fontina Sandwiches With Prosciutto And Pear
Indulge in the perfect combination of savory and sweet with these decadent grilled cheese sandwiches featuring creamy fontina cheese, thinly sliced prosciutto, and juicy pear nestled between slices of brioche. With a rich, buttery exterior that boasts a golden crispiness, these sandwiches are a delicious treat that promises to satisfy your taste buds with every gooey, melty bite. It's a delightful twist on the classic grilled cheese that will elevate your sandwich game to a whole new level.
— Constant Cookbook
Ingredients
- 8 Tbs. (1 stick) unsalted butter
- 12 slices firm white bread, brioche or challah
- 3/4 to 1 lb. fontina cheese, sliced
- 6 slices prosciutto
- 1 ripe pear, such as Bartlett
Instructions
- First, clarify the butter: Melt the butter in a small, heavy saucepan over very low heat, watching carefully so it does not burn. Remove from the heat and let stand briefly, then, using a spoon, skim off and discard the foam from the surface. Carefully pour off the clear yellow liquid into a bowl. Discard the milky solids left behind in the pan.
- Lay 6 slices of the bread on a work surface and top evenly with the cheese, 1 slice of prosciutto and the pear slices. Top with the remaining bread.
- Brush a wide sauté pan or stovetop grill pan generously with the clarified butter and warm over medium heat. When it is hot, place as many sandwiches as will fit in the pan without crowding and weight them down with a pan lid. Cook until the bottoms are golden brown, about 4 minutes. Adding more butter as needed, carefully flip the sandwiches, replace the lid, and cook on the other side until golden brown, about 4 minutes more. The cheese will have melted.
- Remove the sandwiches from the pan and keep warm. Repeat with the remaining sandwiches. Cut each sandwich in half and serve warm.
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