The sandwich ingredients cover a
wide array of blends and cuisines, from its new
prosciutto and roasted veggie melt, made with layers of feta spread, fire - roasted vegetables, thinly
sliced prosciutto and provolone — all warmed up — to Indian, which is interpreted as tandoori chicken, as well as the international allure of turkey and brie with spicy honey mustard.
I cut the Fontina into 6 pieces that were about 1/4 in thick, 1/2 in
wide, and 2 in long, sprinkled a few bits of the sage on it (use sparingly), and then wrap each piece with a single
slice of
prosciutto.