![Whole Milk Mozzarella Cheese Slices](https://images.ctfassets.net/j8tkpy1gjhi5/4ZpE2KAcCh9yScIJ6UcWWt/5d2c82ccdc787bd21959e5c482a74632/Digital_CHE24_Slice_Farm_8oz_WMMozz_Rndr__1_.png?w=696&q=90&fm=webp)
![](https://images.ctfassets.net/j8tkpy1gjhi5/2igIdTRLedWQXqXUVFy2HS/f6d05e782fa9c847153f9143cec1e7be/Hero_1_Griddled_Ham_and_Cheese_Sandwich.png?w=768&q=90&fm=webp)
![](https://images.ctfassets.net/j8tkpy1gjhi5/4o5LsMxqezdHFSgnK1F5eL/caa099d89d7d52ef495b544d2bbe350b/Hero_2_Griddled_Ham_and_Cheese_Sandwich.png?w=768&q=90&fm=webp)
There’s nothing better than a griddled sandwich. A few key ingredients — sliced Mozzarella, Prosciutto Cotto, some veg — and you’ve got everything you could want in a sandwich.
Ingredients
1 large square of Focaccia Bread
4-6 slices of Tillamook Whole Milk Mozzarella
2 ounces Prosciutto Cotto
1 roasted Red Bell Pepper, sliced
1 marinated Artichoke, sliced
1⁄2cup Arugula tossed with olive oil and lemon juiced
Divide your piece of focaccia into 2 pieces to create the top and bottom of your sandwich.
Add 2-3 pieces of Tillamook Mozzarella on each slice followed by the bell pepper and artichoke.
Close up the sandwich and griddle for 3-4 minutes until the cheese is melted.
Remove from the griddle and carefully open. Add the prosciutto cotto and arugula and put it back together. Slice and serve.
![](https://images.ctfassets.net/j8tkpy1gjhi5/2HArcU0WpLNK53O2sK8gvC/0c93cc3cdd31f4a75c6eabf574355972/gaby-dalkin.jpg?w=1280&q=90&fm=webp)
Meet the chef
Gaby Dalkin
Gaby Dalkin @whatsgabycookin shares her favorite game day dip - extra cheesy pimento dip with tons of shredded cheddar and the most perfect brick of creamy cream cheese!