Description Edit

Contributed by Jenn B aka Mom2sam and Tiny at World Recipes Y-Group

  • October 2006
  • Makes 2 Servings.

Ingredients Edit

  • 1 pack butter
  • 4 slices Country White sourdough bread, cut on deep diagonal into ⅓-inch-thick slices (each about 7x3½ inches)
  • 4 thin slices prosciutto
  • 8 large fresh basil leaves
  • 8 (¼-inch-thick) slices cheese (Colby, Cheddar, Swiss, Mozzarella, or Asiago)
  • ¼ teaspoon dried crushed red pepper
  • 2 tablespoons olive oil
  • 6 (⅓-inch-thick) slices heirloom tomato

Directions Edit

  1. Preheat oven to 400°F. Lightly butter 1 side of each bread slice.
  2. Place 2 bread slices, buttered side down, on the work surface.
  3. Top each with 2 prosciutto slices, then 4 basil leaves, then 4 cheese slices.
  4. Sprinkle with salt and crushed red pepper.
  5. Top with remaining 2 bread slices, buttered side up.
  6. Heat olive oil in a heavy, large, ovenproof skillet over medium-high heat.
  7. Add sandwiches to a skillet and cook until golden on bottom, about 4 minutes.
  8. Turn sandwiches over; transfer skillet to oven and bake until golden and cheese melts, about 5 minutes. Remove from the oven.
  9. Carefully lift off top bread slices from sandwiches and insert 3 tomato slices into each, then cover with bread tops and serve.

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