I am on a mission to elevate our usual Saturday night Cordon Bleu which usually includes black forest ham, Muenster and Provolone. I picked up some prosciutto Americano this morning with the thought to use it in place of the ham. It's quite thin and nearly impossible to separate the slices even though they have half slices of butcher paper between. For some reason, I don't remember prosciutto being so thin and I worry it won't add much flavor with such a thin slice. Do you think it would still work? Any tips for separating slices?