Ingredients
3
tablespoons butter, softened
8
slices whole-grain bread
8
oz fontina or Swiss cheese, shredded (2 cups)
8
thin slices prosciutto or ham
24
fresh basil leaves
8
slices (1/4 inch) ripe tomatoes (about 2 medium)
1/4
teaspoon salt
1/4
teaspoon freshly ground pepper
Preparation
Heat griddle or 12-inch nonstick skillet over medium heat.
Spread butter on one side of each bread slice. Layer unbuttered side of 4 of the bread slices with 1/4 cup of the cheese, 2 slices of the prosciutto, 6 of the basil leaves and 2 of the tomato slices. Sprinkle with salt and pepper. Top each with 1/4 cup of the remaining cheese and remaining bread slice, buttered side up.
In hot skillet, heat sandwiches 3 to 5 minutes or until cheese is slightly melted and bread is browned. Turn sandwiches over; heat 3 to 5 minutes longer or until cheese is melted and sandwich is golden brown.
