Easy Recipe Collection

On four slices of whole-wheat bread, layer four ounces very thin slices prosciutto or ham, sliced tomatoes, sliced fontina cheese and four more sliced of bread.

Heat one-tablespoon olive oil in a large non-stick skillet over medium heat. Place sandwiches in skillet (do not crowd). Toast on both sides about five minutes, gently pressing with metal spatulaa until bread is golden and cheese melts.

This goes well with hash brown potatoes.

TIP: Ask for paper-thin slices of prosciutto or ham in the deli.

 To make prosciutto, high quality cuts of meat are selected and allowed to drain in a cool place for approximately 24 hours. After resting, the meat is washed and trimmed. Next, the meat is rubbed with sea salt, and spices in some regions. The salted meat sits for up to two months, being periodically re-rubbed and turned. After salt-curing, the meat is washed to remove the salt, and hung in a cool breezy place to cure. A brief cure may last only a few months, but traditional prosciutto is cured for up to two years.

More Healthy recipes using Prosciutto & Fontina

  Ham and Cheese Chicken Turnovers (Uses Prosciutto)
  Mushroom and Cheese Strata Recipe (Uses Prosciutto)
  Antipasto Quiche Healthy Recipe (Uses Prosciutto)
  Spicy Bites Low Salt/Sodium Recipe (Uses Prosciutto)
  Vegetable and Cheese Omelet (Uses Prosciutto)
  Harvest Lasagna Healthy Recipe (Uses Fontina)
  Florentine Potato Casserole Healthy Recipe (Uses Fontina)
  Four-Cheese Pizza Recipe (Uses Fontina)
  Mushroom and Cheese Strata Recipe (Uses Fontina)

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