Prosciutto Watercress And Fontina Toasties Recipes
GRUYèRE, PROSCIUTTO & SAGE TOASTIE
This gruyère and prosciutto toastie is the ultimate indulgent lunch. Take ten minutes and craft this marvellous melty sandwich - don't forget the mustard
Provided by Cassie Best
Categories Lunch
Time 10m
Number Of Ingredients 6
Steps:
- Spread both slices of bread with the mustard. Top one slice with the cheese and prosciutto. Sprinkle the sage leaves over the other slice, then sandwich together. Butter the outsides and cook in a hot frying pan, weighed down by another heavy pan, for 2-3 mins on each side until the outside is crisp and the cheese has melted. Alternatively, cook in a sandwich toaster.
Nutrition Facts : Calories 598 calories, Fat 38 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 28 grams protein, Sodium 3.9 milligram of sodium
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- Preheat oven to 350°. Bake prosciutto on a parchment-lined baking sheet until it darkens and shrinks slightly, 6–8 minutes. Let cool (meat will crisp as it cools).
- Top 4 slices of bread with half of cheese, prosciutto (breaking to fit), watercress, then remaining cheese (it will bind as it melts) and bread; butter tops.
- Heat a large skillet over medium heat. Working in 2 batches, cook sandwiches, butter side down, pressing firmly, until bottom is golden brown. Butter tops, turn, and cook until golden brown and cheese is melted, about 4 minutes. Transfer to a wire rack; let cool slightly. Remove crusts and cut each sandwich into 4 triangles.
- DO AHEAD: Toasties can be cooked 2 hours ahead. Store uncovered at room temperature. Reheat before serving.
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