MINI SALTIMBOCCA SANDWICHES
A tasty morsel to whet your appetite as a canapé or nibble with a glass of fizz- perfect bite-sized party food
Provided by James Martin
Categories Buffet, Starter
Time 10m
Number Of Ingredients 7
Steps:
- Spread each slice of baguette with butter. On an un-buttered side, spread over half the chutney, top with a piece of prosciutto and 2 bocconcini halves. Top with a second slice of bread, buttered-side up, then top with a sage leaf and press down slightly. Repeat to make a second sandwich.
- Add a drizzle of oil and a knob of butter to a small pan. Fry the sandwiches over a low heat, turning, until golden and crisp, and the cheese is just melting. Eat immediately.
Nutrition Facts : Calories 358 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 2 milligram of sodium
SALTIMBOCCA
Have this savory Mediterranean dish ready in 25 minutes! Saltimbocca literally translates to "jump in the mouth," a phrase that describes how the flavors of veal, prosciutto and sage come to life when you take a bite.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Pound each veal steak with flat side of meat mallet to tenderize and flatten slightly. Coat veal with flour; shake off excess. On each veal slice, layer 1 slice each prosciutto and cheese and 1 sage leaf. Roll up veal; tie with kitchen string or secure with toothpicks.
- In 10-inch skillet, melt butter over medium heat. Cook veal rolls in butter about 5 minutes, turning occasionally, until brown. Add wine; sprinkle rolls with salt and pepper. Cover; cook over medium-high heat about 5 minutes or until veal is no longer pink in center.
Nutrition Facts : Calories 560, Carbohydrate 15 g, Cholesterol 185 mg, Fat 1/2, Fiber 0 g, Protein 47 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 970 mg, Sugar 0 g, TransFat 1 g
SALTIMBOCCA
Saltimbocca is a typical Italian dish of Roman cuisine that's popular throughout Southern Europe, and is made with veal garnished with cured ham, sage, and often capers.
Provided by Renards Gourmets
Categories Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Sprinkle the flour on a large plate.
- Arrange the veal on a large cutting board, and place a piece of ham, slightly smaller than the veal, onto each slice.
- Place a sage leaf in the center, and secure it to the meats with a toothpick.
- Lightly coat each saltimbocca with flour, tapping to remove any excess.
- Heat 1 tablespoon of butter and all of the olive oil in a large Dutch oven over a medium heat.
- Fry the meat for about 40 seconds, until it begins to brown, then add the white wine.
- Simmer for about 1 minute over medium-low heat, shaking the pan, and making sure the sauce coats the surface of the meat.
- Remove the saltimbocca from the pan, leaving behind the juices, and place into a serving dish.
- Season with salt and pepper.
- Add the remaining butter to the pot and let the sauce thicken for a few seconds, until it forms a cream.
- Serve immediately garnished with capers (optional).
Nutrition Facts : ServingSize 1 piece, Calories 85 kcal, Carbohydrate 1 g, Protein 9 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 35 mg, Sodium 41 mg, Fiber 1 g, Sugar 1 g
CHICKEN SALTIMBOCA
Provided by Giada De Laurentiis
Time 35m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Place the chicken cutlets flat on the work surface. Sprinkle the chicken with salt and pepper. Lay 1 slice of prosciutto atop each chicken cutlet.
- Squeeze the frozen spinach to remove the excess water. Season the spinach with salt and pepper. In a small bowl, toss the spinach with 1 tablespoon of oil to coat.
- Arrange an even, thin layer of spinach atop the prosciutto slices. Sprinkle the Parmesan evenly over each. Beginning at the short tapered end, roll up each chicken cutlet as for a jellyroll. Secure with a toothpick.
- Heat the remaining 2 tablespoons of oil in a heavy large skillet over high heat. Add the chicken and cook just until golden brown, about 2 minutes per side. Add the chicken broth and lemon juice, and scrape the browned bits off the bottom of the pan with a wooden spoon. Bring the liquid to a boil. Reduce the heat to medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes. Transfer the chicken to a platter. Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 minutes. Season the cooking liquid with salt and pepper, to taste. Remove toothpicks from the chicken. Drizzle the reduced cooking liquid over the chicken and serve immediately.
SALTIMBOCCA VEAL CUTLET SANDWICH
Steps:
- For the cutlets: Heat the canola oil in a large skillet to 350 degrees F. Pound the veal using a meat mallet, 1/4-inch thick. Dip the veal in the beaten egg, coat with the breadcrumbs and fry in the oil until crispy and golden, about 2 minutes per side. Remove the cutlets and cook the prosciutto in the same pan until very crispy, about 1 minute. Drain on paper towels.
- For the mayo: In a bowl, add the mayonnaise, gherkins and sage. Mix.
- Spread the sweet mayonnaise on the kaiser rolls, lay down the cutlets, crispy prosciutto and top with the baby romaine.
MINI SANDWICHES
These classic teatime sandwiches are not just for adults; kids will love them too.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 15m
Number Of Ingredients 5
Steps:
- In a small bowl, whisk together cream cheese and 1 teaspoon water; season with salt and pepper. Stack the bread; using a serrated knife, trim the crusts.
- Spread 1 heaping teaspoon of the cream-cheese mixture onto each piece of bread; layer two of these with 1 slice deli ham each, and another two with 4 to 6 slices of cucumber each. Top with remaining bread. Cut sandwiches in half.
Nutrition Facts : Calories 125 g, Fat 7 g, Protein 5 g
SALAMI SANDWICH RECIPE BY TASTY
Here's what you need: mini buns, sliced salami, mozarella, tomato, cream cheese, butter, parmesan cheese, parsley
Provided by Milloni Merchant
Categories Lunch
Yield 4 servings
Number Of Ingredients 8
Steps:
- Slice mini buns horizontally. Top with sliced salami, mozzarella cheese and chopped tomatoes.
- Spread cream cheese on the other half of the bun and layer.
- Drizzle melted butter on the buns. Sprinkle parmesan cheese and top with parsley. Bake at 300°F (150°C) for 10-15 minutes.
- Enjoy!
Nutrition Facts : Calories 292 calories, Carbohydrate 52 grams, Fat 4 grams, Fiber 1 gram, Protein 10 grams, Sugar 7 grams
MINI SPAM SANDWICHES
This is a simple and fast recipe that is great for snacking! Spam is a Hawaiian favorite, and you'll know why after eating these!
Provided by ILUVFOOD4
Categories Meat and Poultry Recipes Pork
Time 20m
Yield 20
Number Of Ingredients 5
Steps:
- Spread a thin layer of salad dressing on one side of each slice of bread. Place two slices of Spam side by side on 5 of the slices of bread. They should cover the slices perfectly. Place two slices of cheese over each layer of Spam, so that they cover the whole slice of bread. Place slices of pineapple over the cheese, trimming square to fit the sandwiches. Top with remaining slices of bread with the salad dressing on the inside. Trim the crusts if desired, and cut each sandwich into 4 equal squares.
Nutrition Facts : Calories 174.5 calories, Carbohydrate 11.5 g, Cholesterol 28.6 mg, Fat 11.3 g, Fiber 0.7 g, Protein 6.9 g, SaturatedFat 4.9 g, Sodium 453.4 mg, Sugar 4.2 g
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RECIPES - MINI SALTIMBOCCAS - APPLEGATE
From applegate.com
Servings 18Total Time 30 minsCategory Appetizer
- Preheat the oven to 425°F. Spread the chicken nuggets on a sheet pan and bake for 6 minutes. Remove pan from the oven and carefully flip each nugget over.
- Return pan to the oven and bake until cheese is melted, prosciutto is golden and nuggets are hot, 6–7 minutes.
- Remove from the oven and arrange the nuggets on a serving plate. Sprinkle the chopped sage over the nuggets and serve immediately.
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Reviews 2Category SandwichCuisine American, ItalianTotal Time 30 mins
- Pre-heat the oven to 375. Line a baking sheet with aluminum foil or parchment paper and lightly mist with cooking spray.
- Place the chicken pieces in a Ziploc bag and sprinkle with the flour. Seal the bag and shake and massage the chicken until the chicken is completely coated with flour.
- Beat the egg white in a bowl with a whisk until frothy. In a shallow bowl or dish, combine the bread crumbs and grated Parmesan and mix together. Dip each flour-coated chicken cutlet into the egg whites, coating all sides and then allow excess to drip off. Then dip the coated chicken into the bread crumb mixture, coating all sides and transfer the breaded chicken to the prepared baking sheet. Sprinkle with a bit of salt and pepper to taste. Spray both sides of the breaded chicken with cooking spray and bake for 15 minutes or until chicken is cooked through.
- While the chicken is baking, mixed the diced sage into the mayonnaise in a small dish. Squeeze the lemon wedge over the mayo and then sprinkle in a pinch of black pepper. Stir until well combined.
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