Grilled Fontina and Prosciutto Sandwiches with Black Pepper-Thyme Butter

Name: Grilled Fontina and Prosciutto Sandwiches with Black Pepper-Thyme Butter
Ingredients: 6 tablespoons (3/4 stick) unsalted butter, room temperature; 2 tablespoons extra-virgin olive oil; 2 teaspoons minced fresh thyme; 1 1/2 teaspoons grated lemon peel; 1/2 teaspoon freshly cracked black pepper; 12 sourdough bread slices (each about 6x4 1/2x1/2-inch); 16 ounces Danish fontina cheese, rind discarded, thinly sliced; 12 to 18 thin prosciutto slices (about 6 ounces)

Grilled Fontina and Prosciutto Sandwiches with Black Pepper-Thyme Butter was pinched from <a href="http://www.cooking.com/recipes-and-more/recipes/grilled-fontina-and-prosciutto-sandwiches-with-black-pepper-thyme-butter-recipe-6345.aspx?CCAID=cknwfhne05115ah" target="_blank">www.cooking.com.</a>

"This grown up version of a grilled cheese sandwich makes a terrific lunch or afternoon snack while watching a ball game. Or, cut them diagonally into quarters for an easy appetizer. Serve it with a simple mixed green and pear salad. Offer tall mugs of frosty beer or a slightly chilled Dolcetto d'Alba or Beaujolais...."

INGREDIENTS

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6 tablespoons (3/4 stick) unsalted butter, room temperature

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2 tablespoons extra-virgin olive oil

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2 teaspoons minced fresh thyme

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1 1/2 teaspoons grated lemon peel

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1/2 teaspoon freshly cracked black pepper

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12 sourdough bread slices (each about 6x4 1/2x1/2-inch)

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16 ounces Danish fontina cheese, rind discarded, thinly sliced

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12 to 18 thin prosciutto slices (about 6 ounces)

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