Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Sourdough | 1 slice (36g) | 93 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- butter
- 4 slices Country White sourdough bread, cut on deep diagonal into ⅓-inch-thick slices (each about 7x3½ inches)
- 4 thin slices prosciutto
- 8 large fresh basil leaves
- 8 (¼-inch-thick) slices young asiago cheese or drained fresh mozzarella cheese
- ¼ teaspoon dried crushed red pepper
- 2 tablespoons olive oil
- 6 (⅓-inch-thick) slices heirloom tomato (from about 1 large)
Directions
Preheat oven to 400°F.
Lightly butter 1 side of each bread slice.
Place 2 bread slices, buttered side down, on work surface.
Top each with 2 prosciutto slices, then 4 basil leaves, then 4 cheese slices.
Sprinkle with salt and crushed red pepper.
Top with remaining 2 bread slices, buttered side up.
Heat olive oil in heavy large ovenproof skillet over medium-high heat.
Add sandwiches to skillet and cook until golden on bottom, about 4 minutes.
Turn sandwiches over; transfer skillet to oven and bake until golden and cheese melts, about 5 minutes.
Remove from oven.
Carefully lift off top bread slices from sandwiches and insert 3 tomato slices into each, then cover with bread tops and serve.
Bon appétit.
Category:World Recipes
Category:Mozzarella Recipes
Category:Sourdough bread Recipes
Category:Basil Recipes
Category:Asiago Recipes
Category:Tomato Recipes
Category:Prosciutto Recipes
Category:Grilled cheese sandwich Recipes