Sun-Drenched Prosciutto, Tomato, and Herb Pesto Melt

Arrange the sliced tomato on a cutting board and season with kosher salt and black pepper. Let sit for 15 minutes to draw out excess moisture.

In a large skillet set over medium heat, cook the prosciutto until crisp, about 2 minutes per side. Remove from the skillet and set aside.

In a small bowl, combine the mayonnaise and 1 tablespoon chopped sage. Spread the sage mayo on one side of each slice of bread.

Assemble the sandwiches: On the side without mayo of half of the bread slices, evenly layer half of the shredded fontina and mozzarella, tomato slices, basil pesto, a sprinkle of remaining chopped sage, arugula, prosciutto, and the remaining cheese. Top with the other bread slices, mayo side facing outward.

Heat the olive oil in a large skillet over medium heat. Place the sandwiches in the skillet and cook until the bread is golden and the cheese has melted, about 3-5 minutes per side.

Remove the sandwiches from the skillet, let rest for 1 minute, then cut in half and serve.