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Grilled Fontina Sandwiches With Prosciutto and Pear: A Culinary Symphony

I remember the first time I had a grilled cheese sandwich that transcended the ordinary. It wasn’t just cheddar slapped between two slices of white bread; it was an experience. My Aunt Sofia, a woman who could coax flavor from the humblest ingredients, crafted it. She used fontina cheese, its creamy richness elevated by salty prosciutto and the subtle sweetness of pear. That sandwich was a revelation, a perfect harmony of textures and tastes that has stayed with me ever since. This recipe, inspired by that cherished memory, brings that same sophisticated comfort to your kitchen.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 7 minutes
Total Time: 22 minutes
Servings: 6
Yield: 6 sandwiches
Dietary Type: Not Gluten-Free

Ingredients

8 tablespoons unsalted butter
12 slices firm white bread (french, sourdough, brioche, or challah)
¾ – 1 lb Fontina cheese, sliced
6 slices prosciutto
1 ripe pear, such as Bartlett, thinly sliced

Equipment Needed

Small, heavy saucepan
Spoon
Wide sauté pan or stovetop grill pan
Pan lid or weight

Instructions

Begin by clarifying the butter: Melt the butter in a small, heavy saucepan over very low heat, being careful that it doesn’t burn. Remove from the heat and let stand briefly.
Using a spoon, skim off and discard the foam from the surface. This foam contains milk solids that can burn during cooking.
Carefully pour off the clear yellow liquid (clarified butter) into a bowl. This is your clarified butter.
Discard the milky solids left behind in the pan. These are what you don’t want in your cooking.
Lay 6 slices of the bread on a clean work surface. Evenly top each slice with the sliced Fontina cheese, making sure to distribute it well.
On top of the Fontina, place 1 slice of prosciutto and a few slices of the ripe pear onto each sandwich.
Top with the remaining 6 slices of bread to complete the sandwiches.
Brush a wide sauté pan or stovetop grill pan generously with the clarified butter. Warm the pan over medium heat.
When the pan is hot, place as many sandwiches as will fit in the pan without crowding. This is crucial for even browning. Don’t overcrowd the pan.
Weight the sandwiches down with a pan lid or another heavy object. This helps compress the sandwich and ensures even contact with the hot pan, resulting in a beautifully browned exterior.
Cook until the bottoms are golden brown, about 4 minutes. Monitor the heat to prevent burning.
Add more clarified butter to the pan as needed to keep the sandwiches from sticking and to enhance the browning process.
Carefully flip the sandwiches, replace the lid or weight, and continue to cook on the other side until golden brown, about 3-4 minutes more. The Fontina cheese should be melted and gooey.
Remove the sandwiches from the pan and keep them warm. A low oven (around 200°F) works well for this.
Repeat with the remaining sandwiches, adding more clarified butter to the pan as needed.
Cut each sandwich in half diagonally or straight across, and serve warm immediately. The melted cheese and warm bread are best enjoyed fresh.

Expert Tips & Tricks

Clarifying butter is key to preventing burning and achieving a beautiful golden-brown crust. Don’t skip this step! If you’re short on time, you can use regular butter, but keep a close eye on the pan and adjust the heat as needed.
Don’t be afraid to experiment with the bread. Sourdough adds a tangy complexity, while brioche brings a subtle sweetness. Challah is another excellent choice for its richness and texture.
The quality of the Fontina matters. Look for a creamy, semi-soft cheese with a mild, nutty flavor.
If you don’t have a stovetop grill pan, a regular sauté pan works just as well. The key is to use a heavy-bottomed pan that distributes heat evenly.
To prevent the sandwiches from sticking, make sure the pan is properly heated before adding the butter and sandwiches.
For a crisper crust, try brushing the outside of the bread with a thin layer of mayonnaise before grilling. This unexpected trick adds a delightful tang and promotes even browning.

Serving & Storage Suggestions

Serve these decadent grilled cheese sandwiches immediately while the Fontina is melted and gooey and the bread is warm and crisp. They are a delightful lunch or light dinner option.

Leftovers, if any, can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a skillet over low heat or in a toaster oven until the cheese is melted and the bread is crisp. Microwaving is not recommended, as it can make the bread soggy.

While these sandwiches are best enjoyed fresh, you can prepare them ahead of time by assembling them up to the point of grilling. Wrap them tightly in plastic wrap and store them in the refrigerator for up to 24 hours. When ready to serve, grill them as directed.

Nutritional Information

Please note that these values are estimates and can vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	505 kcal	25%
Total Fat	34.7g	53%
Saturated Fat	21g	104%
Cholesterol	106.5mg	35%
Sodium	796.5mg	33%
Total Carbohydrate	30.5g	10%
Dietary Fiber	2.1g	8%
Sugars	5.8g	N/A
Protein	18.6g	37%

Variations & Substitutions

Cheese: If you can’t find Fontina, Gruyère or Emmentaler cheese make excellent substitutes. Both offer a similar nutty flavor and melt beautifully.
Bread: Experiment with different types of bread to find your favorite combination. Whole wheat bread adds a hearty flavor, while croissants offer a flaky, buttery texture.
Fruit: Instead of pear, try using thinly sliced apples or figs for a seasonal twist.
Meat: Swap prosciutto for other cured meats like speck or pancetta. You could even add some cooked bacon for a smoky flavor.
Vegetarian: Omit the prosciutto altogether and add some roasted vegetables like bell peppers or zucchini for a vegetarian option.
Herbs: Add fresh herbs like thyme or rosemary to the sandwiches for an extra layer of flavor.

FAQs (Frequently Asked Questions)

Q: Can I use regular butter instead of clarified butter?
A: Yes, you can, but clarified butter is recommended because it has a higher smoke point and won’t burn as easily. If using regular butter, keep the heat lower and watch carefully to prevent burning.

Q: What if I don’t have a pan lid to weigh down the sandwiches?
A: You can use another heavy pan, a cast-iron skillet, or even a baking sheet weighed down with cans or jars. The goal is to apply even pressure to the sandwiches for optimal browning.

Q: Can I make these sandwiches ahead of time?
A: You can assemble the sandwiches ahead of time and store them in the refrigerator for up to 24 hours. Grill them just before serving.

Q: Can I freeze these sandwiches?
A: Freezing is not recommended, as the bread can become soggy and the cheese may change texture. It’s best to enjoy them fresh.

Q: What can I serve with these grilled cheese sandwiches?
A: A simple green salad, tomato soup, or a side of roasted vegetables are all excellent accompaniments. A glass of crisp white wine or a light beer also pairs well.

Final Thoughts

This grilled Fontina sandwich with prosciutto and pear is more than just a simple sandwich; it’s a celebration of flavor and texture. The creamy cheese, salty prosciutto, and sweet pear create a symphony of tastes that will tantalize your taste buds. So, gather your ingredients, fire up your stove, and prepare to experience grilled cheese perfection. Don’t hesitate to experiment with variations and make this recipe your own. And, please, share your creations and feedback – I’d love to hear what you think!

William-Sonoma’s Grilled Fontina Sandwiches With Prosciutto and Recipe