Grilled Fontina With Prosciutto and Melon
- Ready In:
- 17mins
- Ingredients:
- 6
- Yields:
-
1 sandwich
ingredients
- 6 inches baguette or 6 inches long Italian rolls
- 4 slices ripe cantaloupes, finger-sized, rind removed (or other melon)
- 2 slices prosciutto
- 1⁄2 - 3⁄4 cup grated italian Fontina cheese
- 1 tablespoon grated parmigiano (optional)
- olive oil
directions
- Split the roll lengthwise and scrape out some of the crumb. Preheat a cast iron skillet over medium heat and grease lightly with a drizzle of olive oil.
- Split prosciutto slices in half and wrap each around one piece of melon. Place bottom of bread in pan, cover evenly with half the Fontina, then a layer of wrapped melon. Sprinkle with Parmigiano, then the rest of the Fontina. Place top of bread on sandwich, cover and cook on low 6-7 minutes. Carefull turn sandwich over and cook, uncovered, another 5 minutes until cheese is melted.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!