Garlic-Rubbed Grilled Cheese with Prosciutto and Tomatoes

Garlic-Rubbed Grilled Cheese with Prosciutto and Tomatoes
Photo by Scott Phillips


  • 4 very thin slices prosciutto, halved crosswise
  • ¼ tsp. crushed red pepper flakes (or to taste)
  • 2 Tbs. finely grated Parmigiano-Reggiano
  • 3 oz. grated fontina (about 1 cup)
  • 3 oz. grated aged Gruyère (1-¼ cups)
  • 8 ½-inch-thick slices rustic Italian bread
  • 2 medium ripe tomatoes, cut into ¼-inch-thick slices
  • + 3 more ingredients
    • 1 to 2 large cloves garlic, halved and peeled for rubbing
    • 2 Tbs. salted butter, at room temperature
    • Kosher salt

Lightly toss the cheeses and red pepper flakes in a small bowl. Put 4 slices of the bread on a work surface and evenly distribute half of the cheese mixture on top. Put 2 pieces of prosciutto (1 full slice) on each sandwich and top with 2 to 3 slices of tomato—enough to cover the cheese and prosc...

View full recipe at Fine Cooking


Best Wine Deals

See More Deals

Snooth Media Network