Grilled Mozzarella and Prosciutto Sandwich 1.000
Sep 22, 2009

Servings: 1 sandwich
Ingredients
  • 2 slices Italian country bread
  • 1 tablespoon salted butter, at room temperature
  • 2 ounces fresh mozzarella, cut into thin slices
  • 1 ounce thinly sliced imported prosciutto di parma
  • Handful of arugula leaves, washed and dried (optional)

Directions

Spread the butter on one side of each slice of bread. Set one slice, buttered side down, on a work surface and arrange the mozzarella slices on it. Top with the prosciutto and arugula. Lay the second slice of bread, buttered side up, on top of the sandwich.

Heat a dry nonstick skillet over medium heat; place the sandwich in the center. Cover and cook for 4 to 5 minutes, until golden brown on the bottom (this will depend on how hot your burner is and the type of skillet you use; start checking after 2 minutes). Turn over the sandwich and press lightly with a spatula. Cover and cook for 3 to 4 minutes, until the bottom is golden brown and the cheese has melted.

Transfer to a plate and cut in half. Serve hot.

Rate it

Recipe Source

From cookbook author Domenica Marchetti.

Tested by Domenica Marchetti.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.