Cheese & Prosciutto Sandwich
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
- 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,
enclose between the bread.
- Cut each sandwich into 2
triangles and serve.
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
Prosciutto is often served in sandwiches panini, sometimes in a
variation on the Caprese Salad, with basil, tomato and fresh
A basic sandwich served in some European cafes and bars consists of
prosciutto in a croissant.