My husband brought home a surprise:  Prosciutto and Italian aged Provolone! 
I made this sandwich . . .

Volpi Prosciutto, Blackberry Jam, Pear & Italian Aged Provolone Cheese Sandwich

2 slices Grainy Bread                                         thin sliced pear (or apple)
Blackberry Jam                                                 Italian Aged Provolone sliced thin

crisped Volpi Prosciutto

(cook in oven about 7 minutes to crisp)

Spray a pan with Pam (or if you dare - use butter). Spread the jam on the bottom piece of bread, then the crisped Prosciutto, sliced pear or apple, sliced cheese and top piece of bread. Grill in the pan until golden brown and cheese is melted (I cover the pan with a lid).

Pizza with Prosciutto & Caramelized Onions

1 tsp. active dry yeast                            2 purple onions, halved, sliced thin

1 ½ cups warm water                             ¼ cups brown sugar

4 cups flour                                           ½ cup Parmesan cheese, grated

1 tsp. Kosher salt                                   fresh mozzarella, sliced thin

1/3 cup olive oil, plus more for drizzling          6-10 slices Prosciutto

Add yeast to 1 ½ cups warm water and let stand for a few minutes. In large bowl, combine flour and salt. Drizzle oil over flour mixture and mix until combined. Pour water and yeast mixture over flour mixture and mix until the dough becomes sticky. Coat a large glass bowl with olive oil and form dough into a all. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in refrigerator 24 hours. When you are ready to make the pizza, grab half the dough and roll out the pizza dough into a large rectangle. Spread it on an oiled baking sheet or pizza pan. Drizzle a little olive oil on the dough and sprinkle some Kosher salt. Preheat oven to 500°. Heat 2 tablespoons olive oil in a large skillet. Add onions and brown sugar and stir and cook until brown and cooked. Lay slices of mozzarella over the top of the crust. Spread caramelized onions over the mozzarella. Lay prosciutto over the onions. Bake 15-17 minutes or until crust is golden brown.