Prosciutto, Tomato and Basil Grilled Cheese

Adding the tomato after the sandwich has cooked and cheese melted make this grilled cheese different. Its great not to have a mushy hot tomato in a grilled cheese. From Bon Appetit

• Ready In: 20 mins
• Serves: 2

Ingredients

• 4  slices  sourdough bread, country loaf cut on deep diagonal 1/3 inch thick slices
• 4  slices prosciutto
• 8  large fresh basil leaves
• 8  slices asiago cheese, 1/4 inch (young or drained fresh mozzarella cheese)
• 1⁄4 teaspoon crushed red pepper flakes (dried)
• 2  tablespoons olive oil
• 6  slices tomatoes, 1/3 inch (from about 1 large)

Directions

1. Preheat oven to 400.
2. Lightly butter 1 side of each bread slice.
3. Top unbuttered side of 2 pieces with 2 proscuitto slices, then 4 basil leaves, then cheese slices.
4. Sprinkle with salt and crushed red pepper. Top with remaining bread, buttered side up.
5. Heat olive oil in an oven proof skillet over medium high. Cook until golden brown on the bottom, about 4 minutes.
6. Turn sandwich over and transfer to the oven to bake until cheese is melted. Remove.
7. carefully lift off top bread slices and insert 3 tomato slices into each, top again and serve.