Grilled Fontina With Prosciutto and Melon

1. 1

   Split the roll lengthwise and scrape out some of the crumb.

2. 2

   Preheat a cast iron skillet over medium heat and grease lightly with a drizzle of olive oil.

3. 3

   Split prosciutto slices in half and wrap each around one piece of melon.

4. 4

   Place bottom of bread in pan, cover evenly with half the Fontina, then a layer of wrapped melon.

5. 5

   Sprinkle with Parmigiano, then the rest of the Fontina.

6. 6

   Place top of bread on sandwich, cover and cook on low 6-7 minutes.

7. 7

   Carefull turn sandwich over and cook, uncovered, another 5 minutes until cheese is melted.

* Per serving · 4 servings · Values may vary.

No additional tips available.