Grilled Fontina Sandwiches with Prosciutto and Pear
- 8 Tbs. (1 stick) unsalted butter
- 12 slices firm white bread, brioche or challah
- 3/4 to 1 lb. fontina cheese, sliced
- 6 slices prosciutto
- 1 ripe pear, such as Bartlett
Lay 6 slices of the bread on a work surface and top evenly with the cheese, 1 slice of prosciutto and the pear slices. Top with the remaining bread.
Brush a wide sauté pan or stovetop grill pan generously with the clarified butter and warm over medium heat. When it is hot, place as many sandwiches as will fit in the pan without crowding and weight them down with a pan lid. Cook until the bottoms are golden brown, about 4 minutes. Adding more butter as needed, carefully flip the sandwiches, replace the lid, and cook on the other side until golden brown, about 4 minutes more. The cheese will have melted.
Remove the sandwiches from the pan and keep warm. Repeat with the remaining sandwiches. Cut each sandwich in half and serve warm.