Cook The Book: Il Tost (Grilled Ham And Cheese)

• 4 thin, square slices white bread
• 1 1/2 tablespoons butter
• 2 ounces imported Italian Fontina cheese, or aged Swiss or Gruyere cheese sliced thin, or slivers of Parmigiano-Reggiano cheese
• Two slices cooked, unsmoked ham, preferably imported cooked Parma ham, but not prosciutto
• A baking dish

1. Turn on the oven to 500u0b0F.
2. Butter each slice of bread on one side only.
3. Cover the buttered side of each of two slices with cheese and top with one slice of ham.
4. Cover with the remaining slice of bread, buttered side facing in.
5. Place in the baking dish without overlapping.
6. Bake in the preheated oven for 5 minutes. If after 5 minutes the bread is not yet fully browned, bake for an additional minute.
7. Serve hot, cutting the tost diagonally in half if desired.

thin, butter, cheese, ham, baking dish

Taken from www.seriouseats.com/recipes/2007/08/il-tost-italian-style-grilled-ham-and-cheese-with-fontina-and-parma-ham-marcella-hazan.html (may not work)