I don't know about you, but I simply adore sandwiches. I would be very content to eat for them rest of days. This sandwich is a rather sophisticated take on a classic grilled cheese. Fontina is a mild Italian cheese, that is excellent for melting.
Ingredients:
1/2 cup unsalted butter
12 slices firm white bread, brioche, or challah
3/4 - 1 lb. of fontina cheese, sliced (if you can't get fontina, Gruyere and Emmentaler are fine substitutes)
6 slices prosciutto
1 ripe pear such as Bartlett or Comice, thinly sliced
~ First clarify the butter: Melt the butter in a small, heavy saucepan over very low heat, watching carefully so it does not burn. Remove from the heat and let stand briefly, then, using a spoon, skim off and discard the foam from the surface.. Carefully pour off the clear yellow liquid into a bowl. Discard the milky solids left behind in the pan.
Lay 6 slices of bread on a work surface and top evenly with the cheese, 1 slice of prosciutto, and the pear slices. Top with remaining bread.
Brush a wide saute pan or stove-top grill pan generously with the clarified butter and warm over medium heat. When it is hot, place as many sandwiches as will fit on the pan or grill without crowding, and weight them down with a pan lid. Cook until the bottom is golden brown, about 4 minutes. Adding more butter as needed, carefully flip the sandwiches, replace the lid, and cook on the second side until golden brown, about 4 minutes longer. The cheese will have melted. Remove from the pan or grill and keep warm. Repeat with the remaining sandwiches.
To serve, cut each sandwich in half. Serve warm.
Serves 6
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