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Ingredients

1/4 cup oil-packed sun dried tomatoes, chopped
2 teaspoons minced fresh thyme
2 teaspoons minced fresh garlic
8 1/2 inch thick slices of sourdough bread
8 thin slices of Fontina cheese
4 thin prosciutto ham slices
olive oil

Directions

Mix tomatoes, thyme and garlic in bowl. On each of 4 bread slices, top with 1 slice of cheese. Then top each with 1/4 of tomato mixture, and 1 slice of prosciutto. Cover each with the remaining slice of cheese. Brush both sides with olive oil. Heat skillet over medium until hot then add sandwich . Toast until bread is brown and cheese is melted. Serves 2.