Toasted Fontina and Prosciutto Sandwiches 4.000

Len Spoden for The Washington Post

Chef on Call Aug 20, 2008

These warm comfort-food sandwiches are jazzed up with ingredients easily found in the grocery store. They can be baked in a toaster oven.

Servings: 4
  • 3 tablespoons unsalted butter, at room temperature
  • 8 slices good-quality sandwich bread
  • 4 teaspoons pepper jelly or fig jam
  • 6 ounces Italian fontina cheese, cut into thin slices
  • 2 cups baby arugula leaves
  • 4 ounces thinly sliced domestic prosciutto
  • 4 teaspoons grainy mustard


Position an oven rack on the lowest level of the oven; preheat to 375 degrees. Line a large baking sheet with parchment paper or aluminum foil.

Use 1 1/2 tablespoons of the butter to coat the top sides of 4 pieces of bread; place them on the baking sheet, buttered sides down.

Spread each of the unbuttered sides of the bread (now face up on the baking sheet) with the jelly or jam (using about 1 teaspoon per slice). Then divide the cheese, arugula and prosciutto evenly among the 4 slices, placing those ingredients on top of the jelly or jam.

Spread the remaining 4 slices of bread with the grainy mustard; place them mustard side down on the topped bread slices, to form 4 sandwiches. Spread the tops of the sandwiches with the remaining 1 1/2 tablespoons of butter.

Bake on the lowest rack for 3 to 4 minutes until the sandwiches have browned on the underside. Remove the pan from the oven and use a spatula to turn the sandwiches over. Return them to the oven and bake for 3 to 4 minutes, until the cheese is melted and the sandwiches are golden brown on both sides.

To serve, cut each sandwich diagonally to form 2 triangles.

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Recipe Source

From chef Susan Holt of CulinAerie.

Tested by Susan Holt.

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