Garlic-Rubbed Grilled Cheese with Prosciutto and Tomatoes

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

Ingredients

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

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