Grilled Sundried Tomato, Ham & Fontina Sandwich
Melty ooey gooey Fontina cheese with juicy lean ham and sundried tomato pesto on homemade white whole wheat bread, toasted to crunchy perfection.
It’s New Year’s Day. I unpacked things and cleaned up the kitchen, took my daughter to Panera, changed light bulbs and the furnace filter, exercised, broke down boxes for recycling and put away gifts. And I made a grilled cheese sandwich. I have some amazing ham in my fridge left from our Christmas (which was just a couple days ago for us). And on Tuesday I found Fontina at the grocery store. I’ve always wanted Fontina, but I’d never found it here before.
I have experienced Fontina in a grilled cheese sandwich at one of my favorite restaurants, and ever since I tasted it, I wanted it, but it’s not an easy cheese to find in our po-dunk corner of the world. Fontina melts like no other cheese I’ve ever met before … I have to apologize to my beloved Havarti. I still love you, but can we make room for Fontina as well?
- 2 slices white whole wheat bread (recipe here)
- Sundried tomato pesto (a.k.a., Pesto Rosso ~ recipe here)
- Fontina cheese, sliced
- Lean slices of ham
- Light butter spread with no trans fats
- Spread the bottom side of the bottom slice of bread with butter spread and set it in your frying pan. Spread the top half with sundried tomato pesto and cover with a layer of fontina slices.
- Arrange the ham over the fontina, then add the top slice of bread, buttered lightly on top. Cover the pan and heat it over medium heat. Let the sandwich cook for a couple minutes, then check the bottom side of the sandwich. When it is toasty brown and the cheese is starting to melt, flip the sandwich. Cover and let cook on this side for a few minutes, then check the bottom side to see if it is toasty brown.
- When both sides are toasted and the cheese is melted, slide the sandwich onto a cutting board and cut, then enjoy. Serve with a piece of fruit like a juicy orange or crunchy apple to offset the salty ham and melty cheese.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2013, Sumptuous Spoonfuls. All images & content are copyright protected. I love it when you share, but please do not use my images on your own site/page without prior permission. If you want to publish any of my images, please ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to here for the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
This recipe was shared at Hearth & Soul Bloghop.