Grilled Fontina with Prosciutto-Wrapped Melon

We’re still going strong with National Grilled Cheese Month—we still have some really good combinations for you. But I may have to swear off the stuff once we hit May. National Salad Month, anyone?

I thought I’d follow Shiv’s spin on an Italian-classic-turned-sandwich with one of my own: a grilled cheese stuffed with thinly sliced prosciutto and sweet cantaloupe.

It’s a combination that makes me think of sunshine, and eating outdoors, and melons so ripe they are fragrant before you cut them open, perfect with crisp glasses of Prosecco. It’s meant to transport you to a summer afternoon at an Italian villa where you sit grazing on antipasti, taking in the view. . .

Sounds better than making grilled cheese in my tiny apartment to eat on the couch while the April showers pour down outside, not that I’ve ever been to an Italian villa. But it’s on my to-do list.

Creamy Italian fontina cheese is the key to this sandwich. I added a little shaved parmesan as well, but I actually think that was too much, throwing the salty-sweet balance too far toward salt. Use plenty of fontina, and you’ll be pleased. Make sure the melon is good and ripe. A few slices wrapped in prosciutto won’t make your sandwich wet, and the sweetness is a perfect counterbalance to the richness of the cheese and the salty ham.

It’s just fresh enough to help us last until spring decides to be sunny.

Grilled Fontina with Prosciutto-wrapped Melon
for one sandwich

1 long italian roll (or a segment of a baguette)
4 finger-sized slices of ripe cantaloupe, rind removed
2 slices prosciutto
1/2 to 3/4 cup grated or sliced Italian Fontina
1 T shaved parmesan

Slice the roll in half lengthwise and pick out some of the bread filling so your sandwich won’t be too bready. Split prosciutto slices in half and wrap each around a piece of melon. Preheat a heavy cast iron pan and grease lightly. Place bottom side of bread in pan, layer with half the fontina, then add the wrapped melon evenly across the sandwich. Top with all remaining cheese and top layer of bread. Cover and cook on low 6-7 minutes. Carefully flip sandwich and continue to cook until cheese is melted. Cut in half and serve with greens.

In cheese sandwich, grilled cheese, melon, prosciutto

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