You might have noticed that I’m a bit homesick; to me this means that I’m missing my friends and family, but also my kitchen. Of course I’m still enjoying my time in Beijing, but I can’t help myself longing to get busy in the kitchen. Probably the first thing that I’ll be making is a decent sandwich, like this mozzarella and prosciutto one. But for now I’ll just have to suck it up and give you lucky people with your easy access to crispy loads and various kinds of cheeses and cured meats the recipe (not that there’s a recipe needed to make a simple sandwich).
Recipe adapted from A girl and her pig by April Bloomfield.
Drain the mozzarella and cut into slices. Lay the slices on a few layers of paper towels and pat them with more paper towels, pressing on the slices a bit to sop up some of their liquid.
Divide half the slices of mozzarella over two slices of bread. Top each with 2 slices of prosciutto (make sure there’s plenty hanging off the sides so it can get crispy), then top off with the rest of the cheese. Top the stacks with the remaining two slices of bread and press down lightly.
Grab a large nonstick pan and pop it over medium heat. Once it’s nice and hot, put a little knob of butter in the pan and let it melt. Once it’s melted place the sandwiches in the pan. Every now and again, give the sandwiches a good press with the back of the spatula. Once their bottom sides are golden with patches of brown here and there, about 6 minutes, carefully flip the sandwiches. Cook on their other sides, again making sure to give them a few good squishes, until they’re deep golden brown, about 6 minutes more.