Grilled Mozzarella and Prosciutto Sandwich

The Washington Post, September 22, 2009
Makes 1 sandwich


Ingredients:
2 slices Italian country bread
1 tablespoon salted butter, at room temperature
2 ounces fresh mozzarella, cut into thin slices
1 ounce thinly sliced imported prosciutto di Parma
Handful of arugula leaves, washed and dried (optional)

Directions:
Spread the butter on one side of each slice of bread. Set one slice, buttered side down, on a work surface and arrange the mozzarella slices on it. Top with the prosciutto and arugula. Lay the second slice of bread, buttered side up, on top of the sandwich.

Heat a dry nonstick skillet over medium heat; place the sandwich in the center. Cover and cook for 4 to 5 minutes, until golden brown on the bottom (this will depend on how hot your burner is and the type of skillet you use; start checking after 2 minutes). Turn over the sandwich and press lightly with a spatula. Cover and cook for 3 to 4 minutes, until the bottom is golden brown and the cheese has melted.

Transfer to a plate and cut in half. Serve hot.

Recipe Source:
From cookbook author Domenica Marchetti.
Tested by Domenica Marchetti for The Washington Post.

Nutrition Facts
Information per serving
Calories: 430
% Daily Values*
Total Fat: 30g 46
Saturated Fat: 17g 85
Cholesterol: 86mg 29
Sodium: 1115mg 46
Total Carbohydrates: 20g 7
Dietary Fiber: 1g 4
Sugar: n/a
Protein: 22g
*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Total Fat: Less than 65g
Saturated Fat: Less than 20g
Cholesterol: Less than 300mg
Sodium: Less than 2,400mg
Total Carbohydrates: 300g
Dietary Fiber: 25g