Tuscan Ham and Cheese

Ingredient ULF # Portion
Rotella's Sourdough Bread 715805 2 slices
Hormel Proscuitto 558916 2 1/2 oz.
Roth Kase Fontina Cheese, sliced 207511 2 oz.
Bay Produce Fresh Basil 133030 3 each
Minor's Sun-Dried Tomato Pesto 294233 .5 oz.
Grassland Clarified Butter 214687 1/2 oz.

Set griddle to 375 degrees F. Lightly brush butter on bread and set on top of griddle. Place one slice of cheese on each piece of bread. Put the sun-dried tomato pesto on top of one slice of bread and the prosciutto on the other. After the cheese is fully melted, set the basil leaves on top of the pesto and assemble the sandwich.