Cheesy Pesto Prosciutto (Print Version)

# Ingredients:

→ Herbs & Seasoning

01 - A few fresh basil leaves (4 or 5)

02 - Salt and pepper (add as much or little as you like)

03 - A couple spoonfuls of fresh basil pesto (2 tbsp)

→ Cheese & Protein

04 - Three slices of prosciutto

05 - One good-sized handful of shredded cheese — use cheddar, gruyere, or mozzarella

06 - Half a ball of mozzarella, fresh and sliced

→ Bread & Butter

07 - Two hefty slices of crusty bread or sourdough

08 - Enough butter to spread on the bread

# Instructions:

01 - Start by preheating your pan over medium-low heat. Prepare the first slice of bread by spreading butter all over one side. Flip it over and set it butter-side-down on your workspace.

02 - Take your buttered slice and start stacking the layers — shredded cheese first, then the prosciutto, fresh mozzarella, basil leaves, and finally some dollops of pesto. Sprinkle a bit of salt and pepper for extra flavor, then add the second slice of bread on top. Make sure the outside of this top slice gets a nice coat of butter too.

03 - Carefully place your sandwich in the heated pan. Let it sit and cook for about 5 minutes per side, flipping it when one side gets golden and crunchy. You’ll know it’s ready when the outside is perfectly crisp and the cheese has melted beautifully inside.

# Notes:

01 - The combo of shredded and fresh cheese makes for the ultimate gooey melt.

02 - Cooking it low and slow gives the bread that amazing crispness without burning.

03 - This recipe works with whatever cheese you happen to have — no need to stick to a specific type.

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