Best 2 William Sonomas Grilled Fontina Sandwiches With Prosciutto And Recipes
If you're craving a delicious and indulgent grilled sandwich, look no further than the William Sonoma Grilled Fontina Sandwiches with Prosciutto and Arugula. These sandwiches feature layers of creamy fontina cheese, savory prosciutto, and peppery arugula, all grilled to perfection between two slices of crusty bread. The result is a hot, gooey, and flavorful sandwich that is sure to satisfy your hunger. The combination of salty prosciutto, rich fontina, and fresh arugula creates a flavor explosion in every bite, while the grilled bread adds a crispy crunch. Whether you're looking for a quick and easy lunch or a hearty dinner option, the William Sonoma Grilled Fontina Sandwiches with Prosciutto and Arugula are sure to hit the spot.
Let's cook with our recipes!
WILLIAM-SONOMA'S GRILLED FONTINA SANDWICHES WITH PROSCIUTTO AND
This is a sophisticated version of the classic grilled cheese sandwich. Italian fontina is a creamy, mild cheese with fine melting qualities. A Swiss-type cheese, such as Gruyère or Emmentaler, would also be good.
Provided by KellyMac6
Categories Lunch/Snacks
Time 22m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- 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.
- 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.
PROSCIUTTO AND FONTINA GRILLED CHEESE
Make and share this Prosciutto and Fontina Grilled Cheese recipe from Food.com.
Provided by dicentra
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Brush one side of each bread slice with olive oil.
- Top 4 bread slices with pesto, prosciutto, arugula and fontina. Cover with remaining bread slices.
- Grill 3-4 minutes until golden and cheese is melted.
Nutrition Facts : Calories 348.4, Fat 23.8, SaturatedFat 7.7, Cholesterol 32.5, Sodium 462.6, Carbohydrate 22.8, Fiber 2.9, Sugar 0.9, Protein 11.8
Tips:
- Choose high-quality ingredients: Use fresh, flavorful bread, ripe tomatoes, and top-notch cheese and prosciutto for the best-tasting sandwiches.
- Don't skimp on the butter: The butter helps to brown the bread and add richness to the sandwich.
- Grill the bread until it's golden brown and crispy: This will help to hold the sandwich together and prevent it from getting soggy.
- Add a layer of cheese to both slices of bread: This will help to prevent the bread from getting too dry.
- Don't overload the sandwich with fillings: Too many fillings will make the sandwich difficult to eat and may cause the bread to get soggy.
- Serve the sandwiches immediately: Grilled sandwiches are best when they're hot and fresh off the grill.
Conclusion:
Grilled Fontina sandwiches with prosciutto and arugula are a delicious and easy-to-make meal that's perfect for lunch or dinner. With just a few simple ingredients, you can create a sandwich that's sure to please everyone at the table. So next time you're looking for a quick and tasty meal, give this recipe a try.
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