This delicious grilled sandwich makes a filling lunch, but it can also be a nice dinner — just add a couple of sides, like oven fries (we like the sweet potato ones) and a salad. This recipe is for one sandwich. When making it for more people, I make an assembly line on the countertop for easy preparation.

Makes 1 sandwich

2 slices firm white bread (from a ciabatta or good sourdough loaf from the bakery)
1 tsp. plus 1 Tbsp. butter, divided
4 thin slices mozzarella (from a fresh ball of mozzarella, not the kind in a bag)
2 thin slices prosciutto
3 large fresh basil leaves
2 thin slices fresh tomato, or about 3 slices from a plum tomato
Freshly ground pepper to taste
1 Tbsp. olive oil

Melt 1 tsp. butter and brush it very lightly over the two slices of bread. On one slice, stack 2 slices of mozzarella, the prosciutto, basil leaves, and tomato slices. Season with pepper.

Top with the remaining 2 slices of mozzarella. Finish with the other slice of bread, buttered side down.

In a large skillet over medium heat, melt the remaining 1 Tbsp. butter with the oil and cook the sandwich until browned. Turn with a spatula and brown it on the other side. Press it down lightly with the spatula.

(The sandwich may also be prepared in a toaster oven, but it won’t come out as well.)