As summer comes to a close in just a few short days, here is one last post in our summer fruit series. With a little bit of Italian appetizer flair, this Toas-Tite sandwich brings a little bit of sweet and a little bit of savory.
Cantaloupe & Prosciutto Toas-Tite
- 2 slices of white bread
- Cantaloupe, approximately one slice diced
- Prosciutto (we used about half a slice)
- Butter one side of each slice of bread.
- Very carefully preheat your Toas-Tite pie iron to reduce the amount of toasting time needed. This will keep your cantaloupe a bit crisper.
- Place the bread in the Toas-Tite, buttered side toward the metal clamshell of the iron.
- Pile on your cantaloupe cubes and the prosciutto.
- Top with the other slice of bread (buttered side toward the metal of the opposite clamshell) and close.
- Trim the excess bread and toast.
- Remove the sandwich from the pie iron, let cool, and enjoy with an Italian ice!
Notes from the kitchen
There are two important things to really make this Toas-Tite shine:
- A sweet cantaloupe
- Keeping your cooking time to a minimum
Without a good, ripe cantaloupe, you miss out on some of the loveliness of the sweet and savory combination, similar to the Fig, Proscuitto & Blue Cheese Toas-Tite. And with too much cooking time, you’ll have nicely toasted bread but overly cooked-up cantaloupe.
All in all, this is a nice light Toas-Tite. While it lacks some of the great refreshing qualities of the melon and prosciutto appetizer, have no fear. With a whole cantaloupe and likely some extra prosciutto, you’ll have lots to go around of both Italian taste treats.