Servings: Makes 4 servings
Ingredients 8 ounces proscuitto , thinly sliced4 slices provolone cheese1 1/2 cups watercress , cleaned and thick stems discarded8 slices sourdough bread2 tablespoons olive oil2 teaspoons balsamic vinegar1 clove garlic , mincedSalt and freshly ground black pepper
Combine the olive oil, balsamic vinegar and garlic and brush on the sourdough bread. Grill the sourdough bread over a moderate flame until the bread is toasted.
Arrange some of the proscuitto, cheese and watercress in between two slices of bread and sprinkle with salt and freshly ground black pepper. Cut in half on the diagonal.
From the book Charlie Trotter Cooks at Home