Arrange prosciutto and sage leaves in a medium skillet pan. Cook over medium heat until prosciutto is crisp; drain on paper towels.
Servings and Ingredients
|1 ½ oz. Culinary Tours prosciutto dry cured ham|
|2 tbsp. fresh sage leaves|
|4 slice(s) (1/2-inch-thick) Hy-Vee Bakery sourdough bread|
|¼ c. Hy-Vee apricot preserves|
|1 (8-oz.) pkg. fontina cheese, sliced|
|1 c. fresh blackberries|
|2 tbsp. Hy-Vee unsalted butter, divided|
Things To Grab
- Medium skillet
- Paper towels
Spread sourdough bread with apricot preserves. Layer fontina cheese, blackberries, and cooked prosciutto and sage on two of the prepared bread slices. Top each with remaining prepared bread slice.
Melt 1 tablespoon butter in a medium skillet over medium heat. Place one sandwich in skillet and cook 2 to 3 minutes. Flip sandwich, cook an additional 2 to 3 minutes or until golden brown and cheese is melted. Remove sandwich from skillet and keep warm. Repeat with additional 1 tablespoon butter and sandwich.
Amounts Per Serving
- Total Fat: 50g
- Cholesterol: 140mg
- Sodium: 2020mg
- Total Carbohydrates: 47g
- Protein: 50g