Ingredients
- 1/4 pound Carando Prosciutto, sliced 1/4 pound
- 8 slices Italian sandwich bread8 slices
- 4 tablespoons Unsalted butter4 tablespoons
- 3/4 pound Taleggio cheese, sliced3/4 pound
- 2 cups Small ripe tomatoes, sliced2 cups
- 1 tablespoon Tarragon, minced1 tablespoon
- 1 tablespoon Flat leaf parsley, minced1 tablespoon
- 2 tablespoons Shallots, minced2 tablespoons
- 1 tablespoon Extra virgin olive oil1 tablespoon
- 1 tablespoon Red wine vinegar1 tablespoon
Instructions
Heat a large skillet or griddle over medium heat
Combine the tomatoes, tarragon, parsley, shallots, olive oil, and red wine vinegar in a bowl. Reserve
Spread an even amount of butter on one side of each slice of bread
Place the buttered bread side down in the pan, working in batches to accommodate the size of the skillet
Place a few slices of Taleggio on each piece of bread. Top with a bit of the marinated tomatoes, then top with a few slices of prosciutto and another slice of bread butter side up
When the bottom slice of bread is golden brown and toasted, flip sandwiches and brown the other side
If the cheese isn’t completely melted, flip sandwiches one more time, being careful to avoid it getting too dark
Remove sandwiches from the pan, cut in half, and serve immediately
