Best 2 William Sonomas Grilled Fontina Sandwiches With Prosciutto And Recipes

**A Culinary Symphony: Grilled Fontina Sandwiches with Prosciutto and Arugula, a Delight for the Senses**

Prepare your taste buds for a delightful journey as we embark on a culinary adventure with the Grilled Fontina Sandwiches featuring prosciutto and arugula, a symphony of flavors that will tantalize your senses. This delectable dish, curated by Williams Sonoma, promises a harmonious blend of textures and tastes, leaving you craving for more. As you venture into the depths of this recipe, you'll discover a treasure trove of culinary delights, each offering a unique taste experience. From the crispy, golden-brown bread to the melted Fontina cheese, the savory prosciutto, and the peppery arugula, every bite is an explosion of flavors that will leave you utterly satisfied. So, gather your ingredients, fire up your grill, and let's embark on a culinary expedition that will redefine your sandwich-eating experience.

Let's cook with our recipes!

FETTUNTA WITH PROSCIUTTO

Fettunta with Prosciutto image

Provided by Ina Garten

Categories appetizer

Time 25m

Yield 6 slices

Number Of Ingredients 6

Ingredients

6 slices good French boule, sliced 3/4-inch thick
1 to 2 plump garlic cloves, peeled
1/2 cup good extra-virgin olive oil
1 1/2 ounces thickly sliced prosciutto, minced
1 1/2 ounces finely grated smoked mozzarella or good Parmesan
3 tablespoons minced fresh parsley leaves

Steps:

Prepare a gas, charcoal, or wood fire for grilling.
Grill the bread a few inches from the heat until golden on both sides. Place the bread on a platter and immediately rub the garlic cloves over the top of the bread's surface. For really garlicky fettunta, rub hard and use both cloves of garlic. Drizzle a generous tablespoon or more of olive oil over each slice of bread.
Combine the prosciutto, cheese, and parsley in a small bowl. Sprinkle the mixture evenly over each slice of bread. Return the bread to the hot grill cheese side up, cover the grill with the lid, and cook the fettunta just long enough to melt the cheese and rewarm the toast a bit, about 1 minute. Serve hot.

WILLIAM-SONOMA'S GRILLED FONTINA SANDWICHES WITH PROSCIUTTO AND

William-Sonoma's Grilled Fontina Sandwiches With Prosciutto and image

This is a sophisticated version of the classic grilled cheese sandwich. Italian fontina is a creamy, mild cheese with fine melting qualities. A Swiss-type cheese, such as Gruyère or Emmentaler, would also be good.

Provided by KellyMac6

Categories Lunch/Snacks

Time 22m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

8 tablespoons unsalted butter
12 slices firm white bread (french, sourdough, brioche, or challah)
3/4-1 lb Fontina cheese, sliced
6 slices prosciutto
1 ripe pear, such as Bartlett

Steps:

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.
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 the bread on a work surface and top evenly with the cheese, 1 slice of prosciutto and the pear slices. Top with the remaining bread.
Brush a wide sauté pan or stovetop grill pan generously with the clarified butter and warm over medium heat.
When it is hot, place as many sandwiches as will fit in the pan without crowding and weight them down with a pan lid.
Cook until the bottoms are golden brown, about 4 minutes.
Adding more butter as needed, carefully flip the sandwiches, replace the lid, and cook on the other side until golden brown, about 4 minutes more. The cheese will have melted.
Remove the sandwiches from the pan and keep warm.
Repeat with the remaining sandwiches.
Cut each sandwich in half and serve warm.

Tips for Making Grilled Fontina Sandwiches:

Choose high-quality ingredients: Use fresh, high-quality bread, fontina cheese, prosciutto, and arugula. This will make a big difference in the overall flavor of the sandwich.
Slice the bread and cheese thinly: This will help the sandwich cook evenly and prevent the cheese from becoming too gooey.
Spread a thin layer of butter on the bread: This will help the bread to brown nicely and prevent it from sticking to the grill.
Don't overcrowd the grill: Cook the sandwiches in batches if necessary to prevent them from steaming instead of grilling.
Grill the sandwiches until the cheese is melted and the bread is golden brown: Keep an eye on the sandwiches to prevent them from burning.
Top the sandwiches with arugula and a drizzle of olive oil: This will add a fresh, peppery flavor to the sandwich.

Conclusion:

Grilled Fontina sandwiches are a quick and easy meal that is perfect for any occasion. They are delicious, satisfying, and can be made with a variety of different ingredients. So next time you are looking for a simple but delicious meal, give these grilled Fontina sandwiches a try.