Recommendation: DiPalo’s Fine Food is my go-to place for Italian cheese and cured meats. If you’re in New York, or visit the city, definitely visit. Except for the mushrooms, they sell all the ingredients for this sandwich.
DiPalo’s/200 Grand St at Elizabeth/212- 226-1033
Grown-up Grilled Cheese Sandwiches
Makes 4 sandwiches, adjust to your desire
½ cup grated fontina
1 cup grated truffled parmesan
8 slices sandwich bread (or feel free to play around with bread that you like since you can easily slice any bread, or even make mini grilled cheese sandwiches from narrower loaf)
8 slices prosciutto
4 thinly sliced cremini mushrooms
olive oil for brushing on sandwiches
Make the sandwiches
Combine the cheese and set aside. Lay slices of bread out on a clean surface. Carefully fold 2 slices of prosciutto onto 4 slices, making sure that the prosciutto does not go over the edges. Lay mushrooms slices over the prosciutto in 1 layer. Top each slices equally with the cheese. Place a piece of bread on top of the sandwich and brush with olive oil. Heat a grill pan over medium heat and once hot, place sandwiches, olive oil side down on the grill. Brush the exposed side of the sandwich with another teaspoon or so of olive oil. Use a grill press or another pan to weight the sandwiches. Cook the sandwiches for 2 1/2 to 3 minutes, or until golden brown grill marks have formed and the cheese is beginning to melt. Turn to the other side and cook for another, 2 1/2 to 3 minutes, or until crispy and the cheese is melted. Remove from the grill and cut in half diagonally.
Enjoy with your favorite soup. Maybe the carrot ginger?