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Prosciutto-Pesto Melted Cheese Sandwiches
from the kitchen of Sharmagne Leland-St. John

Butter or olive oil
6 slices of rosemary-Kalamata bread
3 slices pecorino romano cheese
3 slices mozzarella di bufala cheese
6 teaspoons pesto, divided
6 slices prosciutto

Place the butter or oil into a cast iron skillet.
Heat it over low/medium heat. Add the bread
and let it brown on one side. Flip and then
spread each slice with about 1 teaspoon of
pesto.   Layer one side with the pecorino
romano and the other with the mozzarella
di bufala.

Let the cheeses melt slightly and then add 2
slices prosciutto each to the mozzarella di
bufala side.

Put the two slices together and let the cheese
melt a bit more.

Repeat until all sandwiches are complete.

 

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