The combination of flavors and textures is remarkable - something like a fruit and cheese and bread course in one manageable package.
1/2 pound salt-free mozzarella, cut in thin slices
4 squares of focaccia, each one 1/2 inch thick by 3 inches long by 3 inches wide
1/4 pound prosciutto, cut in very thin slices
1 teaspoon dried oregano
olive oil for pan-grilling
1. For each sandwich, evenly place about an ounce of mozzarella on one square of focaccia- covering, but not overhanging, the focaccia. Top with an ounce of prosciutto, then another ounce of mozzarella. Sprinkle with a 1/4 teaspoon of oregano, then top with a second slice of focaccia. Continue until 4 sandwiches are made.
2. Place a cast-iron skillet over low heat. Pour in just enough oil to film the bottom. Wait 1 minute, then add the focaccia sandwiches. Place a flat cover on the pan that fits inside the pan, and press down occasionally. Cook, turning frequently, until the outsides are golden brown and the cheese is melted, about 5 minutes. Serve immediately as sandwiches, or cut into triangles, squares, or rectangles for pre-party finger food.
The combination of flavors and textures is remarkable -- something like a fruit and cheese and bread course in one manageable package, that Gallic take on grilled cheese, the croque monsieur. We've substituted prosciutto for the usual French ham, mozzarella for the usual Gruyère, and focaccia for the usual white loaf -- and have come up with an even tastier hot snack. Normally, we dislike cooking with prosciutto -- but the prosciutto in the center of this sandwich barely gets cooked, thereby retaining its flavor and texture. Makes 4 sandwiches.