Step 1

Heat olive oil in a large cast iron or non-stick skillet over medium heat.

Step 2

Add prosciutto in a single layer and cook until starting to get crisp but not dry. Remove from skillet when done and place on a paper towel-lined plate. Set aside. Remove skillet from heat.

Step 3

In a medium bowl, whip ricotta with either homemade or your favorite store-bought pesto with a hand mixer or whisk until well combined. Set aside.

Step 4

In another medium bowl, combine provolone and fontina cheese with sun-dried tomatoes. Set aside.

Step 5

In a small bowl, use a hand mixer or whisk to blend softened butter, parmesan cheese and parsley. Season with salt and pepper, to taste. Set aside.

Step 6

To assemble sandwiches, place the 4 slices of bread on a work surface. Slather each slice with the pesto ricotta (reserve extra for another use). Top 2 of the slices with about a ½ cup or so of the grated cheese blend.

Step 7

Top the cheese with roasted red peppers and prosciutto. Add a little more of the grated cheeses and place the other 2 slices on top ricotta side down and press slightly to hold together.

Step 8

Heat same skillet used for the prosciutto over medium heat.

Step 9

In an even layer spread herb butter on top of each sandwich. Carefully place sandwiches buttered side down in skillet. Spread butter on the top side of the sandwiches.

Step 10

Cook until the bottom side is golden brown and crisp, about 5 minutes. Carefully flip the sandwiches and cook another 5 minutes on the other side until golden and the cheese has completely melted.

Step 11

Let sandwiches rest a couple minutes before serving. Enjoy!

Step 12

Add basil, garlic, parmesan, and pine nuts to bowl of a food processor. Pulse until well combined.

Step 13

With the machine running, slowly pour in the oil. Process until desired consistency.

Step 14

Season to taste with salt and pepper. (Makes about ¾ cup. Can be made ahead. Transfer to an airtight container and refrigerate up to 5 days.)