Grilled Cheese with Prosciutto

Three kinds of cheese, salty prosciutto, and a touch of spice make this anything but your everyday grilled cheese sandwich.

3 oz aged Gruyère, grated (1¼ cups)
3 oz fontina, grated (1 cup)
2 Tbsp. Parmigiano-Reggiano cheese, finely grated
¼ tsp. crushed red pepper flakes
8 (½" thick) slices rustic Italian bread
4 very thin slices prosciutto, halved crosswise
kosher salt
black pepper, freshly cracked
2 Tbsp. salted butter, at room temperature
1-2 large cloves garlic, halved and peeled for rubbing

Lightly toss the cheeses and red pepper flakes in a small bowl.

Put 4 slices of the bread on a work surface and evenly distribute half of the cheese mixture on top. Put 2 pieces of prosciutto (1 full slice) on each sandwich.

Season with salt and pepper, then sprinkle the remaining cheese on top.

Lightly butter one side of the remaining bread slices and place them butter side up on the sandwiches.

Heat a griddle or a large skillet over medium-low heat. Arrange the sandwiches butter side down on the griddle and cook until the bread is toasted and golden-brown, about 2 minutes.

Meanwhile, spread an even layer of butter on the top slice of bread and cover the sandwich in the pan.

Using a spatula, flip the sandwiches and cook until golden-brown on the other side, gently pressing the sandwiches with the back of the spatula to compress, about 2 minutes.

Remove the sandwiches from the griddle and lightly rub both sides of each with the cut side of the garlic.

Using a serrated knife, slice the sandwiches in half and serve immediately.

Makes 4 servings.