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Grilled Fontina With Prosciutto and Melon

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“Use very ripe melon. A couple of small pieces won't make your sandwich wet. The Parmigianno is optional, as it may unbalance the sandwich towards saltiness, depending on the saltiness of your Fontina and the sweetness of your melon. Adapted from a recipe at Pithy and Cleaver http://tinyurl.com/cg6ncg”
READY IN:
17mins
YIELD:
1 sandwich
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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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