Description
Fontina, Gruyere, and Emmentaler layered with spicy pesto, prosciutto, and tomato on buttered brioche, griddled until the cheese pulls in strings.
Ingredients
- 4 slices of brioche bread
- 2 tablespoons of butter, softened
- 4 slices of Fontina cheese
- 4 slices of Gruyere cheese
- 4 slices of Emmentaler cheese
- 4 tablespoons of spicy pesto
- 4 slices of prosciutto
- 2 tomatoes, sliced
Instructions
- Preheat a griddle or frying pan over medium heat.
- Butter one side of each slice of brioche bread.
- Spread 1 tablespoon of spicy pesto on the unbuttered side of each slice.
- Layer Fontina, Gruyere, and Emmentaler cheeses on two slices of bread.
- Add slices of tomato and crispy prosciutto on top of the cheese.
- Top with the remaining slices of bread, buttered side up.
- Place the sandwiches on the griddle and cook until golden brown and the cheese has melted, about 3-4 minutes per side.
- Remove from heat, slice in half, and serve immediately.
Notes
- Skip the prosciutto for a vegetarian version. The three cheeses carry plenty of richness on their own.
- Fontina melts smooth, Gruyere brings nuttiness, Emmentaler adds stretch. Cheddar or havarti work in a pinch, but a single cheese will not give the same complexity.
- Leftover pesto keeps in the fridge for a week, good tossed with pasta or spread on a second sandwich.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sandwich
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 sandwich
- Calories: 550
- Sugar: 4
- Sodium: 1200
- Fat: 35
- Carbohydrates: 40
- Fiber: 2
- Protein: 25
- Cholesterol: 90