During the busy holiday season, I like to make this "uptown" take on grilled cheese sandwiches for a quick lunch or dinner. If you don't have fresh sage handy, substitute with 1 tablespoon of Italian seasoning. —Candy Summerhill, Alexander, Arkansas
- 8 slices white bread
- 8 slices provolone cheese
- 4 thin slices prosciutto
- 3 tablespoons olive oil
- 3 tablespoons minced fresh sage
- On four slices of bread, layer a slice of cheese, a slice of prosciutto and a second slice of cheese. Top with remaining bread.
- Brush both sides of sandwiches with oil; sprinkle with sage. Cook in a panini maker or indoor grill until bread is toasted and cheese is melted. Yield: 4 servings.
Originally published as Prosciutto Provolone Panini in Simple & Delicious July/August 2007, p37
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