TOMATO, MOZZARELLA AND PESTO SANDWICHES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 5m
Yield 4 sandwiches
Number Of Ingredients 4
Steps:
- Spread some pesto on the cut side of both halves of each ciabatta roll. Lay a thick slice of mozzarella on the bottom halves, followed by a thick slice of tomato. Top with the other ciabatta halves and serve immediately!
PESTO AND PROSCIUTTO SANDWICH
This recip was created for the RSC game 2018. You may use any kind of focaccia bread you like. Either a big one or four focaccia rolls. I used two small gluten free focaccia breads. You probably won't need the whole jar of pesto, but feel free to use as much of it as you like. Also you may use more mozzarella if you want it super...
Provided by Marion Wilting
Categories Sandwiches
Time 15m
Number Of Ingredients 5
Steps:
- 1. Half the focaccia loaf lengthwise.
- 2. Generously smear pesto on both halves.
- 3. On the bottom half, place the prociutto, sliced tomatoes and sliced mozzarella.
- 4. Top with the upper half.
- 5. Divide bread into 4 equal pieces and serve.
- 6. If you wish to make a hot sandwich, you can pop the whole loaf into the oven and bake at 350°F until cheese starts to melt. But be aware that the pesto probably will also get runny because of the oil!
- 7. Enjoy!
MOZZARELLA, PROSCIUTTO, AND PESTO BUTTER TEA SANDWICHES
These Italian-inspired tea sandwiches are easy-to-assemble and a sure-fire crowd pleaser.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 2 dozen
Number Of Ingredients 8
Steps:
- Make the pesto butter: Combine butter, basil, garlic, Parmesan, and pine nuts in the bowl of a food processor fitted with the metal blade; process until blended. Set aside. Lay prosciutto slices flat on a piece of plastic wrap, and cover with another piece of plastic wrap. Place in freezer for 10 minutes.
- Remove prosciutto from freezer; use a 2 1/4-inch round cutter to cut into rounds. Slice mozzarella 1/8 inch thick, and cut into rounds. Cut bread using the same cutter, being sure to remove all the crust.
- Spread a thin layer of pesto butter on two bread rounds. Layer one round with a round each of mozzarella and prosciutto; top with other bread round. Repeat with remaining ingredients. Cover with damp paper towels until ready to serve.
PROSCIUTTO-PESTO BAGUETTE
Steps:
- Slice baguette lengthwise, but not all the way through. Set aside. In a bowl, combine mayonnaise and pesto. Set aside.
- Build sandwich by first spreading both sides of baguette with pesto mayonnaise. Add basil leaves, prosciutto, and mozzarella slices. Slice sandwich in quarters for serving.
MOZZARELLA & PROSCIUTTO PANINI
In ten minutes go Italian with a mouthwatering mozzarella and prosciutto panini
Provided by Sara Buenfeld
Categories Brunch, Lunch, Main course, Side dish, Snack, Supper
Time 10m
Yield Makes 2 sandwiches
Number Of Ingredients 6
Steps:
- Put a griddle pan over a gentle heat to warm. Take the bread and make two sandwiches, layering up the prosciutto, cheese, red pepper and basil for the filling. Brush the outsides of the bread with oil.
- Put the sandwiches on the griddle and cook for about 1 minute each side - press down firmly with a metal spatula so they flatten and become golden and ridged by the griddle. Eat while deliciously hot and melted.
Nutrition Facts : Calories 622 calories, Fat 36 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 37 grams carbohydrates, Fiber 4 grams fiber, Protein 37 grams protein, Sodium 7.97 milligram of sodium
MOZZARELLA, PROSCIUTTO, AND PESTO BUTTER TEA SANDWICHES
Categories Bread Sandwich Tea Mozzarella Prosciutto Butter
Yield makes 2 dozen
Number Of Ingredients 8
Steps:
- Make the pesto butter: Combine the butter, basil, garlic, Parmesan, and pine nuts in the bowl of a food processor fitted with the metal blade; process until blended. Set aside. Lay the prosciutto slices flat on a piece of plastic wrap, and cover with another piece. Place in freezer 10 minutes.
- Remove the prosciutto from the freezer; use a 2 1/4-inch round cutter to cut into rounds. Slice the mozzarella 1/8 inch thick, and cut into rounds. Cut the bread using the same cutter, being sure to remove all the crust.
- Spread a thin layer of pesto butter on 2 bread rounds. Layer 1 round with a round each of mozzarella and prosciutto; top with the other bread round. Repeat with the remaining ingredients. Cover with damp paper towels until ready to serve.
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