Prosciutto, Watercress, and Fontina Toasties

Ingredients for Prosciutto, Watercress, and Fontina Toasties

• 8 thin slices prosciutto (about 90g )

• 8 1/2 "-thick slices Pullman bread

• 230g Fontina cheese, thinly sliced

• 3/4 cup trimmed chopped watercress

• 1/4 cup unsalted butter, room temperature

Preheat oven to 177°C. 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.