Ingredients
- 3 eggs
- 1/2 cup half-and-half or cream
- Salt and pepper
- Freshly grated nutmeg
- 1/2 cup grated Parmigiano Reggiano cheese
- 1/4 cup honey
- 1/3 cup Dijon mustard
- 2 tablespoons fresh thyme, finely chopped
- 1 tablespoon lemon juice
- 8 slices good-quality white bread, hand-sliced
- 1/2 pound sliced prosciutto de Parma or prosciutto cotto
- About 2/3-3/4 pound sliced Fontina Val D’Aosta or fresh mozzarella cheese
- Butter
Description
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Rachael Ray
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