Sourdough Prosciutto Melt
A classic, robust melt featuring thin layers of prosciutto di Parma, sharp gruyère cheese, and fresh heirloom tomato slices nestled inside stone-baked sourdough slices brushed with rosemary-infused olive oil. We recommend using The Anvil or The Grille plates to achieve a thick, satisfying crunch.
Ingredients Needed
- 2 slices of stone-baked sourdough bread
- 4 thin slices of prosciutto di Parma
- 1.5 oz sharp gruyère cheese, grated
- 2 thick slices of ripe heirloom tomato
- 1 tbsp rosemary-infused olive oil
- A pinch of sea salt and freshly cracked black pepper
Casting Instructions
Preheat your Wrought panini press with top zone at 375°F and bottom zone at 400°F.
Brush the outer side of each sourdough slice with rosemary-infused olive oil.
Assemble the melt: Layer half the gruyère, tomatoes, salt, pepper, prosciutto, and the remaining gruyère on the bottom slice.
Top with the second slice of sourdough (oil side facing outwards).
Place the sandwich on the bottom plate, lower the floating parallel handle until locked, and press for 4-5 minutes until the cheese core is fully melted and sourdough is crisp.