I know that giving a recipe for grilled cheese seems too simplistic, but trust me on this one. This isn't a fake cotton wool bread and oily cheese sandwich, it's awesome.
4 ounces of Fontina cheese.
6 large slices of sourdough bread
chopped fresh thyme
6 thin slices prosciutto
(see note below)
Thinly slice the cheese using either a cheese plane or a horizontal veggie peeler.
Split the sliced cheese into 2 equal piles.
Take one of the piles and cover three slices of bread evenly with it.
Add 2 slices of prosciutto on top of the cheese.
Sprinkle some fresh thyme on top of the prosciutto.
Finish the three sandwiches with the rest of the cheese and top with the remaining three slices.
Brush one side of each of the three sandwiches with olive oil and a liberal sprinkling of fresh ground pepper.
Cook for 3 minutes in a preheated skillet oil side down.
While cooking, oil and pepper the other sides of the sandwich.
When the underside is golden brown, flip the sandwiches and cook for another 3 minutes.
Cut each sandwich in half and serve!
Note: The original recipe just used 4 slices of sourdough and split the prosciutto and cheese between them to make 2 sandwiches. That would be even more decadent, this way serves one more person and is still deliciously yummy.
This goes well with the Cream of Tomato Gorgonzola Soup.