4 slices Prosciutto
2 slices Sourdough Bread
2 Tablespoons Fresh Pesto
18 pounds Pecorino Romano Cheese
1/2 whole Tomato, Sliced
1. Slightly cook the slices of prosciutto by sauteing in a saute pan over medium heat for 2 minutes. Meat will become slightly crispy. Remove it from the heat. 2. Spread pesto on one side of both slices of bread. Slice cheese into 1/4 slices and place on top of the pesto side of the bread. Next add the tomato and then prosciutto. Place the other slice of bread on top, pesto side in. 3. Place the sandwich in a panini press or on a grill pan and toast for 3 minutes on each side.