Ultimate Grilled Cheese Sandwich

They weren't lying when they gave this sandwich the "Ultimate" title. It's basically the best grilled cheese and BLT sandwich together. Travis says that I can make this anytime I want to. I used homemade bread from the Perfect White Bread recipe. And instead of prosciutto, I used 4 slices of bacon. I used mozzarella cheese. One sandwich is very filling!

Bon Appetit, October 2006

2 Servings

Butter

4 slices country white sourdough bread, cut on deep diagonal into 1/3 inch thick slices (each about 7x3 1/2 inches)

4 thin slices prosciutto

8 large fresh basil leaves

8 1/4-inch thick slices young Asiago cheese or drained fresh mozzarella cheese

1/4 tsp dried crushed red pepper

2 tbsp olive oil

6 1/3-inch thick slices heirloom tomato (from about 1 large)

Preheat oven to 400. Lightly butter 1 side of each bread slice. Place 2 bread slices, buttered side down, on work surface. Top each with 2 prosciutto slices, then 4 basil leaves, then 4 cheese slices. Sprinkle with salt and crushed red pepper. Top with remaining 2 bread slices, buttered side up. Heat olive oil in heavy large ovenproof skillet over medium-high heat. Add sandwiches to skillet and cook until golden on bottom, about 4 minutes. Turn sandwiches over; transfer skillet to oven and bake until golden and cheese melts, about 5 minutes. Remove from oven. Carefully lift off top bread slices from sandwiches and insert 3 tomato slices into each, then cover with bread tops and serve.