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Prosciutto and Cheese Panini

Prep Time: 8 minutes
Cook Time: 4 minutes
Servings: 4

Made with thin prosciutto slices and three kinds of cheeses, these grilled sandwiches are the perfect accompaniment to our Roasted Tomato Soup.


  • 4 1/2 oz. Danish fontina cheese, shredded
  • 4 1/2 oz. provolone cheese, shredded
  • 6 Tbs. (3/4 stick) unsalted butter, at room temperature
  • 8 slices sourdough bread, each about 7 inches long
  • 1 1/2 oz. Parmigiano-Reggiano cheese, finely grated
  • 8 thin slices prosciutto, about 4 oz. total


Preheat an electric panini press to 375ºF according to the manufacturer’s instructions.

In a bowl, combine the fontina and provolone cheeses; set aside.

Spread the butter on one side of each bread slice. Sprinkle the Parmigiano-Reggiano cheese evenly over the buttered sides and press gently to adhere. Turn 4 of the bread slices over so they are cheese side down and top each with 2 prosciutto slices. Sprinkle the fontina-provolone cheese mixture on top, dividing evenly. Top each with one of the remaining bread slices, cheese side up.

Place 2 sandwiches on the preheated panini press and close the lid. Cook according to the manufacturer’s instructions until the bread is golden and the cheese is melted, 2 to 3 minutes. Repeat with the remaining sandwiches.

Transfer the sandwiches to a cutting board and cut in half. Serve immediately. Serves 4.

Williams-Sonoma Kitchen.