- 3 oz. grated aged Gruyère (1-1/4 cups)
- 3 oz. grated Fontina (about 1 cup)
- 2 Tbs. finely grated Parmigiano-Reggiano
- 1/4 tsp. crushed red pepper flakes (or to taste)
- 8 1/2-inch-thick slices rustic Italian bread
- 4 very thin slices prosciutto, halved crosswise
- 2 medium ripe tomatoes, cut into 1/4-inch-thick slices
- Kosher salt
- 2 Tbs. salted butter, at room temperature
- 1 to 2 large cloves garlic, halved and peeled for rubbing
- 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 prosciutto in a single layer. Season the tomatoes with salt and sprinkle the remaining cheese on top. Lightly butter one side of the remaining bread slices and place them butter side up on the sandwiches.
- Heat a griddle or a large skillet over medium-low heat. Arrange the sandwiches butter side down on the griddle and cook until the bread is toasted and golden-brown, about 2 minutes. Meanwhile, spread an even layer of butter on the top slice of bread.
- Using a spatula, flip the sandwiches and cook until golden-brown on the other side, gently pressing the sandwiches with the back of the spatula to compress, about 2 minutes. Remove the sandwiches from the griddle and lightly rub both sides of each with the cut side of the garlic. Using a serrated knife, slice the sandwiches in half and serve immediately.
Original recipe and image source: Tasha DeSerio from Fine Cooking, Issue 112