For the sandwich:
Set the oven to 350* - Place a thin layer of prosciutto on a piece of parchment paper on a baking sheet, and cook until crispy, turning once. About 20 minutes.
Spread the cheese onto the bread. Place the crispy prosciutto on top. Close up the sandwich, and cook in a heavy skillet, with a little olive oil and butter, over medium heat. Cook until brown on both sides and the cheese has melted.
For the salad:
Simple is the word here. Place a handful of baby spinach into a bowl, with a few halved cherry tomatoes. Add a little salt and pepper. Now pour in a splash of balsamic vinegar and a bit of extra virgin olive oil. Toss and mix with your fingers, so you don't bruise the delicate leafs.
Bon Appetit! Chef Hobbes
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