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Lidia Bastianich's Grilled Prosciutto and Tomato Sandwich
Katie Stilo
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Who does not like melted cheese? And the sweetness of the ham is perfect with the complexity of the melting provola. I like to add the freshness of basil and tomato to this deliciously crunchy sandwich.

Technique tip: I toast the sandwiches on medium heat in a cast-iron skillet and top the sandwich with a weight, so it has more contact with the iron skillet; a grill press is ideal.


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


1. Preheat a large cast-iron pan (large enough to fit the 4 sandwiches) to medium heat.

2. 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 Padano, 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, cover with the slices of provola and remaining Grana Padano, and top with the remaining slice of bread, buttered-side out.

3. 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).

4. Cut diagonally and serve.