Blue Cheese & Prosciutto Sandwich


4 slices whole grain bread
4 ounces prosciutto, thinly sliced
2 ounces Blue Sago or Bleu de Bresse cheese, sliced 1/4 inch thick
1 1/2 teaspoons unsalted butter
Salt and pepper to taste

Makes 2 sandwiches

  • Spread the bread with a thin layer of mustard, making sure that it reaches to the edges. 
  • On 2 slices of bread, arrange half of the prosciutto and the cheese. Arrange the remaining prosciutto on the remaining bread. 
  • Heat the butter in a skillet and sauté the pear slices over high heat until golden. Let cool to lukewarm, season with salt and pepper, and enclose between the bread. 
  • Cut each sandwich into 2 triangles and serve.

Real Cooking

Did You Know?
Prosciutto is the Italian word for ham. In English, the term prosciutto is almost always used for a dry-cured ham that is usually sliced thin and served uncooked; this is called prosciutto crudo (raw ham) in Italian and is distinguished from prosciutto cotto (cooked ham).

The most renowned and expensive legs of "prosciutto" come from central and northern Italy (Tuscany and Emilia in particular), such as Prosciutto di Parma, and those of Friuli-Venezia Giulia, such as Prosciutto di San Daniele.

Sliced prosciutto crudo in Italian cuisine is often served as an antipasto, wrapped around grissini or, especially in summer, cantaloupe or honeydew. Also, it can be wrapped in fresh packaged cuts of mozzarella cheese, not in balls, but in large packaged chunks, uncooked, with no added flavors.

Prosciutto is often served in sandwiches panini, sometimes in a variation on the Caprese Salad, with basil, tomato and fresh mozzarella. A basic sandwich served in some European cafes and bars consists of prosciutto in a croissant.