Despite the simplicity of this recipe, it remains one of our favorite ways to enjoy our prosciutto. The soft, eggy bread plays so well against the sweetness of the butter and both allow the flavor of the prosciutto itself to shine. Though you can certainly make and enjoy this immediately, it’s almost better after sitting out of refrigeration for a few hours. The butter melds the bread and the prosciutto for a tasty lunchtime treat.

• Sliced La Quercia Prosciutto (Speck or Piccante work great too!)
• Unsalted Butter (room temp)
• Fresh challah, sliced just under 1 inch thick

For each person, spread two slices of challah wall-to-wall with butter. Drape 3 or 4 slices of prosciutto onto the buttered bread. Top with the other slice of bread, butter side down. Gently flatten sandwich slightly to press all of the elements together. Enjoy or pack for later.