Grilled Cheese, Tomato and Prosciutto Sandwhiches
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
2 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1/4 cup chopped drained oil-packed sun-dried tomatoes 2 teaspoons minced fresh thyme or 3/4 teaspoon dried 2 teaspoons minced garlic
8 1/2-inch-thick diagonally cut sourdough baguette bread slices 8 thin slices Fontina or Gruyere cheese 4 thin prosciutto slices
olive oil



1 Mix sun-dried tomatoes, thyme and garlic in bowl. Place 4 bread slices on work surface. Place 1 cheese slice atop each, folding to fit. Top each with 1/4 of tomato mixture, then 1 prosciutto slice, folding to fit. Arrange remaining cheese over and top with remaining bread.
2 Brush both sides of sandwiches with oil. Heat heavy large nonstick skillet over medium heat. Add sandwiches and cook until bread is golden brown and cheese melts, pressing occasionally with spatula, about 4 minutes per side. Cut sandwiches diagonally in half.

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