Serves 4



  • 4 tablespoons unsalted butter, room temperature
  • 8 slices sturdy whole-wheat or grain bread
  • 8 slices (8 oz) young provola cheese, large enough to cover a slice of bread
  • 16 thin slices of prosciutto cotto (8 oz), large enough to cover the slice of bread
  • 2 medium ripe tomatoes, sliced thin
  • 10 fresh basil leaves, chiffonade
  • 4 tablespoons grated Grana Padano


Preheat to medium heat a large cast iron pan to fit the 4 sandwiches. Butter one side of each slice of bread. Spread out 4 slices of the bread, buttered side down, sprinkle each slice with one tablespoon of Grana. Lay a slice or two of the prosciutto cotto on top, then add the slices of tomatoes to cover the ham. Top each with the basil chiffonade. Cover with the slices of provola and top with the remaining slice of bread, buttered side out. Place sandwiches in the hot cast iron pan and let toast on medium heat about 3 minutes on each side, flipping it over gently and pressing it down with a spatula so the bread gets toasty. A cast iron grill press is ideal to set on top of sandwiches while toasting. Cut diagonally and serve with a tossed green salad.