Karins Italian Sandwich Prosciutto Sun Dried Tomato Provolone Recipes

KARIN'S ITALIAN SANDWICH - PROSCIUTTO SUN DRIED TOMATO PROVOLONE

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.

PROSCIUTTO AND PROVOLONE PANINI SANDWICHES

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.

PROSCIUTTO PROVOLONE PANINI

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.

PROSCIUTTO, LETTUCE, AND TOMATO SANDWICH

Steps:

• Using a garlic press, press the garlic clove into a small bowl. Whisk in the mayonnaise and lemon juice. Spread one side of each slice of toasted bread with garlic mayonnaise. Divide Crispy Prosciutto over 4 slices; top each with 1 leaf romaine lettuce and thinly sliced plum tomatoes. Top with remaining bread slices, mayonnaise side down. Trim crusts as desired, and serve immediately.

MILANO BAGUETTE SANDWICH ( PROSCIUTTO )

Steps:

• Cut the baguettes into thirds and then down the middle. I buy baguettes par baked then finish them off at home so they're nice and warm, soft and crisp.
• Brush both sides of the sandwich bread with good olive oil.
• Lay out about 3 slices of prosciutto on bottom side of each sandwich. (or however much meat you'd like).
• Make sure you squeeze out the excess water from the mozzarella balls with a paper towel. Place 3-4 slices of sliced mozzarella on top of the prosciutto.
• Cover the tops of the mozzarella with basil leaves, and place tops of the sandwich bread.
• YUM!

PROSCIUTTO, MOZZARELLA, TOMATO, AND BASIL PANINI

Steps:

• Whisk olive oil, vinegar, and garlic in small bowl to blend; season dressing to taste with salt and pepper. Layer prosciutto, mozzarella, tomatoes, and basil over bottom of bread. Drizzle lightly with dressing, then sprinkle with salt and pepper. Press top of bread over. Cut bread equally into 4 sandwiches.
• Prepare barbecue (medium heat). Grill sandwiches until bread is golden brown and cheese melts, pressing occasionally to compact with large spatula, about 5 minutes per side.

ULTIMATE PANINI

Steps:

• In a large skillet, saute onions in oil until softened. Reduce heat to medium-low; cook, stirring occasionally, for 30 minutes or until deep golden brown., Layer the cheese, ham, tomato, pickles and caramelized onions on four bread slices; top with remaining bread. Spread outsides of sandwiches with butter., Cook on a panini maker or indoor grill for 3-4 minutes or until bread is browned and cheese is melted.

PESTO CHICKEN SANDWICH

Steps:

• In a small bowl, mix together mayonnaise, pesto, lemon juice, and salt and pepper.
• On a foil-lined baking sheet, place the 8 slices of bread.
• Spread an even amount of pesto aioli on each slice. Top 4 of the slices of bread with chicken and sun dried tomatoes, and the other 4 slices with mozzarella cheese.
• Broil for 3-5 minutes until the cheese is melted and the chicken is warm.
• Assemble sandwiches by placing one slice of bread with cheese one top of a slice of bread with chicken and serve warm.