Ideally this should be made with the unsalted Tuscan bread. Any white loaf is suitable but the shape of the slice must be rectangular. Uniform ciabatta would suffice but the quantity of cheese would have to increase. Anyway the amount of cheese is personal, but it should be a mountain cheese, like Ossolano.
- 8 thick slices Tuscan bread
- 300 g mountain cheese, cut into 16 thin slices
- 16 slices prosciutto
- 10 g black pepper
Grill the prosciutto until crispy, leave to cool.
Place a slice of cheese on each slice of bread, lightly toast under a grill to melt the cheese.
Place a slice of prosciutto on four of the cheese-melted breads and another slice of cheese on top, grill to melt the second layer of cheese.
Place a slice of prosciutto on each of the remaining bread slices, place on top of the cheese and prosciutto layered breads.
Finally place another slice of cheese on each of the four sandwiches. Grill to melt the cheese.
Garnish the cheese-topped side each sandwich with black pepper.