Recipe by KellyMac6
This is a sophisticated version of the classic grilled cheese sandwich. Italian fontina is a creamy, mild cheese with fine melting qualities. A Swiss-type cheese, such as Gruyère or Emmentaler, would also be good.
Top Review by Babychops
Though good, this wasn't a winner for us. It was a tad sweet from the pear (I used bosc, which I sliced very thin). We were hoping for a somewhat bold flavor and it just wasn't there. Thank you for the recipe.
- 8 tablespoons unsalted butter
- 12 slices firm white bread (french, sourdough, brioche, or challah)
- 3⁄4-1 lb Fontina cheese, sliced
- 6 slices prosciutto
- 1 ripe pear, such as Bartlett
Directions See How It's Made
- First, clarify the butter: Melt the butter in a small, heavy saucepan over very low heat, watching carefully so it does not burn. Remove from the heat and let stand briefly.
- Using a spoon, skim off and discard the foam from the surface.
- Carefully pour off the clear yellow liquid into a bowl.
- Discard the milky solids left behind in the pan.
- Lay 6 slices of the bread on a work surface and top evenly with the cheese, 1 slice of prosciutto and the pear slices. Top with the remaining bread.
- Brush a wide sauté pan or stovetop grill pan generously with the clarified butter and warm over medium heat.
- When it is hot, place as many sandwiches as will fit in the pan without crowding and weight them down with a pan lid.
- Cook until the bottoms are golden brown, about 4 minutes.
- Adding more butter as needed, carefully flip the sandwiches, replace the lid, and cook on the other side until golden brown, about 4 minutes more. The cheese will have melted.
- Remove the sandwiches from the pan and keep warm.
- Repeat with the remaining sandwiches.
- Cut each sandwich in half and serve warm.