Il Sandwich di Simeone

A cheese sandwich is a cheese sandwich, right?  Wrong.  Possibly true when the child is hungry and you are slapping down a slice of that individually wrapped latex stuff on a piece of bread and flinging it onto a pat of sizzling butter.  But most untrue when Jane Simeone is in the kitchen conjuring angels.  Next time, try this instead:

Heat in a heavy fry-pan:

• 1/4 c extra-virgin olive oil

Slice and place between two pieces of your favorite not-too-thick white bread:

• fontinella cheese slices to cover
• 2 slices prosciutto (optional)

When the oil is sufficiently hot, place the assembled sandwich in the center of the pan, and weight with something heavy (a cast-iron pan, or perhaps a little brother).  Be vigilant--cooking is quick, and you should be ready to flip at the first hint of smoke.  When both sides are nicely brown, plate and eat, with either a cottage-cheese container full of lemonade or a nice Chianti.  Ecco fatto!