ITALIAN COUNTRY SANDWICH
Bring a touch of Italy to the dinner table with these peasant-style rustic bread sandwiches filled with cheese, salami, sliced prosciutto and red onions - ready in just 10 minutes!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Cut bread loaf horizontally in half. Drizzle oil over cut sides of bread.
- Layer salami, cheese, prosciutto and onion on bottom of bread; add top of bread. Cut loaf into 4 pieces.
Nutrition Facts : Calories 740, Carbohydrate 60 g, Cholesterol 60 mg, Fat 4, Fiber 3 g, Protein 30 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1860 mg, Sugar 3 g, TransFat 1 g
PROSCIUTTO AND PROVOLONE PANINI SANDWICHES
The perfect flavor combo--prosciutto, Provolone, pesto, and roasted bell peppers--on rustic bread and toasted in a panini press makes a great lunch or a quick, light dinner.
Provided by Carapelli® Olive Oil
Categories Trusted Brands: Recipes and Tips Carapelli® Olive Oil
Time 19m
Yield 4
Number Of Ingredients 6
Steps:
- Heat a panini grill or waffle iron. Brush oil over bread slices. Turn 4 slices over; spread pesto evenly over bread. Top with half of the cheese, tearing to fit if necessary, all of the prosciutto and pepper strips and remaining cheese. Close sandwiches with remaining bread oiled sides up.
- Cook (in batches) in panini maker* or waffle iron 3 to 4 minutes or until golden brown and cheese is melted.
Nutrition Facts : Calories 798.5 calories, Carbohydrate 27.4 g, Cholesterol 75.8 mg, Fat 63.9 g, Fiber 2.1 g, Protein 31 g, SaturatedFat 21.9 g, Sodium 1753.6 mg, Sugar 3.3 g
PROSCIUTTO SANDWICH
This sandwich is one of the most popular on the menu at Campanile restaurant in Los Angeles.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 4
Steps:
- Smear 4 tablespoons butter over the bottom half of each baguette. Drizzle with oil. Divide prosciutto evenly between the baguettes. Place the top halves over the prosciutto. Cut each baguette crosswise into 4 pieces. Serve immediately.
PROSCIUTTO, MOZZARELLA, AND OLIVE SANDWICHES ON PARMESAN FOCACCIA
Categories Sandwich Cheese Olive Tomato No-Cook Picnic Quick & Easy Lunch Mozzarella Parmesan Basil Arugula Summer Prosciutto Gourmet
Yield Makes 6 sandwiches
Number Of Ingredients 8
Steps:
- Seed tomato and chop fine. In a bowl stir together tomato, olive paste, and basil. Cut mozzarella into thin slices. Coarsely chop arugula and in a bowl toss with oil and salt and pepper to taste.
- Halve focaccia horizontally and spread bottom half with olive mixture. Top olive mixture with mozzarella, prosciutto, arugula, and remaining focaccia half. Press focaccia gently and cut lengthwise in half and crosswise into thirds to make 6 sandwiches. Cut sandwiches diagonally in half and wrap tightly in plastic wrap. Chill sandwiches at least 1 hour and up to 1 day.
PESTO, HAM (PROSCIUTTO) & CHEESE SANDWICH
This is a very tasty sandwich. Use good quality Italian bread or lovely homemade coarse textured type . I have also used french crusty rolls. Increase for as many sandwiches as you want.
Provided by Bergy
Categories Lunch/Snacks
Time 5m
Yield 1 Sandwich, 1 serving(s)
Number Of Ingredients 6
Steps:
- Spread one side of each slice of bread with a tbsp of pesto sauce.
- Layer on the tomato ham and cheese.
- Cover with the other slice of bread, cut& serve.
KARIN'S ITALIAN SANDWICH - PROSCIUTTO SUN DRIED TOMATO PROVOLONE
A sandwich designed for my wife, Karin. It is a bit expensive, but it is just wonderful. I recommend it on an Italian-style roll while my wife uses sliced stone ground whole wheat bread. It is a tasty sandwich with a nice glass of wine.
Provided by Lloyd-Fred
Categories Lunch/Snacks
Time 15m
Yield 1 sandwich
Number Of Ingredients 8
Steps:
- Prepare the bread: If you are using an Italian roll, cut the roll about 3/4 of the way through lengthwise and lay the roll on a cutting board or plate with the cut surfaces up.
- If using bread, cut slices or select slices which are approximatly 3/8 to 1/2 inch thick from high quality whole wheat or unseeded rye loaves and arrange them on the cutting board.
- If desired, spread a small amount of olive oil from the jar of herbed Sun-dried Tomatoes, or spread the bread with a fine extra-virgin olive oil and sprinkle with dried sweet basil and oregano.
- Place slices of provalone cheese along the entire length of the roll or one slice of bread, slightly overlapping them and placing the edge of each slice flush with the edge of one side of the roll or the opposite edges of the slice of bread.
- Place slices of poscuitto across the roll, overlapping the proscuitto by at least 1/3 and placing the edge of each slice flush with the edge of one side of the roll or the opposite sides of the slice of bread.
- Cut one slice of prosciutto in half and place one half at each end of the roll.
- If desired, you can double the amount of prosciutto.
- Arrange sun-dried tomato halves along one side of the roll oron one skice of bread, then close the roll or arrange the second slice of bread on the sandwich.
- Cut the sandwich if desired and arrange on a servivg plate with a garnish such as a sprig of parsley, or a rolled fillet of anchovy with caper on a bit of lettuce, or a bit of lettuce with a dab of caponata, or a pickled cauliflower floret or asparagus tip.
Nutrition Facts : Calories 325.3, Fat 17, SaturatedFat 10.1, Cholesterol 39.1, Sodium 896.3, Carbohydrate 24.8, Fiber 2.2, Sugar 3.5, Protein 18.9
PROSCIUTTO PROVOLONE PANINI
During the busy holiday season, I like to make this "uptown" take on grilled cheese sandwiches for a quick lunch or dinner. If you don't have fresh sage handy, substitute with 1 tablespoon of Italian seasoning. -Candy Summerhill, Alexander, Arkansas
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- On four slices of bread, layer a slice of cheese, a slice of prosciutto and a second slice of cheese. Top with remaining bread. , Brush both sides of sandwiches with oil; sprinkle with sage. Cook in a panini maker or indoor grill until bread is toasted and cheese is melted.
Nutrition Facts : Calories 404 calories, Fat 25g fat (10g saturated fat), Cholesterol 42mg cholesterol, Sodium 986mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 1g fiber), Protein 19g protein.
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19 OF OUR FAVORITE PROSCIUTTO RECIPES | EPICURIOUS
From epicurious.com
Published 2016-10-25
- Spicy Creamy Chickpeas with Runny Eggs and Prosciutto. Be sure to pick up extra flatbread to serve with this one-skillet dish. You'll want to soak up every last drop of the rich, flavorful sauce.
- Pea and Prosciutto Salad. Toss blanched snap peas and English peas with arugula and a mustardy vinaigrette, then drape with prosciutto for an elegant spring salad.
- Salad Pizza. Cover a just-baked, garlic-scented pizza crust with a crisp salad of Bibb lettuce, blue cheese, prosciutto, and pickled onions, plus plenty of red wine vinaigrette.
- Eggs Baked in Crispy Prosciutto Baskets. Look, ma—you can eat this brunch with your hands! Luscious, cheesy eggs baked inside prosciutto "baskets" make a craveable finger-friendly brunch main.
- Pasta With Mushrooms and Prosciutto. Getting the consistency of the creamy mushroom sauce right is key for this pasta recipe. You want to reduce it just until it clings to the pasta to create a light coating; be careful not to reduce it too much.
- Escarole with Italian Sausage, White Beans, and Prosciutto. Serve this dish as a side at a pot-luck gathering or for a quick-and-easy one-pot dinner. Get This Recipe.
- Artichoke, Spinach, and Prosciutto Flatbreads with Spicy Honey. Prosciutto adds a flavorful finishing touch to crispy flatbread topped with artichokes, spinach, and—a brilliant addition—spicy honey.
- Savory Buckwheat Pancakes with Sun-Dried Tomatoes and Prosciutto. A savory breakfast that doesn’t scrimp on flavor! Enjoy these as a lazy weekend brunch to really impress!
- Collard-and-Prosciutto Chicken Roulades Over Watercress Salad. These elegant roulades are surprisingly easy to make and will get you a standing ovation at the dinner table.
- Breakfast Foil Packs With Polenta, Prosciutto, and Cherry Tomatoes. These make-ahead packs are perfect for camping trips as well as quick and easy breakfasts on the go.
PROSCIUTTO HAM, MOZZARELLA & ARUGULA PANINI SANDWICH
From italianrecipebook.com
Servings 2Total Time 5 minsEstimated Reading Time 3 mins
- Assemble your sandwich: Cut the bread in half lengthwise. Drizzle generously on the inside with extra virgin olive oil. Add slices of prosciutto. Add generous handful or two of arugula salad. Add fresh mozzarella slices and a pinch of salt.
- There is even no need for the sandwich press or oven toast. This panino tastes perfectly just the way it is. But you can certainly let fresh mozzarella melt under a panino press.
ITALIAN SANDWICH WITH PROSCIUTTO DI PARMA - KITCHEN …
From kitchenstories.com
- Cut the ciabatta lengthwise and drizzle with olive oil. Roast in a hot pan, oiled side down, for approx. 3 - 5 minutes.
- Meanwhile, cut mozzarella and tomato into thin slices. Cut antipasti (e.g. artichoke hearts, grilled peppers) into bite-sized pieces and heat briefly in a pan.
- Next, spread the pesto onto the bread and place alternating layers of tomato and mozzarella slices on top.
- Place the antipasti, prosciutto, and the arugula on the ciabatta. Place another piece of bread on top. Pierce with a wooden skewer to to make the sandwich easier to serve and eat.
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