The Italian influences of Asiago, prosciutto, and basil dress up this childhood favorite. Take it further by adding thinly sliced red onion or avocado. If you want to omit the prosciutto, add a little salt to the sandwich to really bring out the flavors of the other ingredients.

　　

Ingredients

Makes 2 Sandwiches

　　Butter

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

　　4 thin slices prosciutto

　　8 large fresh basil leaves

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

　　1/4 teaspoon dried red pepper flakes

　　2 tablespoons olive oil

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

　　

Step 1

Preheat the oven to 400°F. Lightly butter one side of each bread slice. Place 2 bread slices, buttered side down, on a work surface. Top each with 2 prosciutto slices, then 4 basil leaves, then 4 cheese slices. Sprinkle with salt and red pepper flakes. Top with the remaining 2 bread slices, buttered side up.

　　

Step 2

Heat the olive oil in a heavy large ovenproof skillet over medium-high heat. Add the sandwiches to the skillet and cook until golden on bottom, about 4 minutes. Turn the sandwiches over; transfer the skillet to the oven, and bake until golden and cheese melts, about 5 minutes.

　　

Step 3

Remove the skillet from the oven. Carefully lift off the top bread slices from the sandwiches and insert 3 tomato slices into each, then cover with bread tops and serve.

　　The Epicurious Cookbook