PROSCIUTTO AND MOZZARELLA HEROS WITH OLIVE RELISH
Kiesel's hero layers prosciutto and mozzarella with tomato, pickled peppers and arugula. An olive relish with crunchy slices of celery gives the sandwich an invigorating bite. For Rob, who developed a taste for strong, salty flavors as a child
Categories prosciutto olive relish and mozzarella with heros
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 425°F. In a medium bowl, toss the celery, olives, parsley and capers and stir in the olive oil.
- Spread the rolls open on a cookie sheet and bake for about 3 minutes, or until lightly crisp. Arrange 2 arugula leaves on the bottom half of each roll and top with 2 ounces of prosciutto, 2 mozzarella slices and 3 tomato slices. Top each sandwich with a layer of pickled peppers and about 1/4 cup of the olive relish. Close the heroes and serve at once.
- Make Ahead: The relish can be refrigerated for up to 3 days.
PROSCIUTTO AND MOZZARELLA HERO SANDWICH WITH OLIVE RELISH RECIPE
Indulge yourself with a filling and flavorful serving of this hero sandwich, loaded with salty prosciutto, crisp arugula, and topped with rich olive relish!
Provided by Patsy Thomas
Categories Sandwich
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 425°F
- In a medium bowl, toss the celery, olives, parsley and capers and stir in the olive oil
- Spread the rolls open on a cookie sheet and bake for about 3 minutes, or until lightly crisp
- Arrange 2 arugula leaves on the bottom half of each roll and top with 2 ounces of prosciutto, 2 mozzarella slices and 3 tomato slices
- Top each sandwich with a layer of pickled peppers and about 1/4 cup of the olive relish
- Close the heroes and serve at once
- Make Ahead: The relish can be refrigerated for up to 3 days
- Make Ahead: The relish can be refrigerated for up to 3 days
Nutrition Facts : Carbohydrate 26.07g, Cholesterol 84.48mg, Fat 30.62g, Fiber 3.56g, Protein 33.00g, SaturatedFat 11.00g, ServingSize 6.00, Sodium 2,412.54mg, Sugar 0.00, UnsaturatedFat 14.94g
PROSCIUTTO AND MOZZARELLA PANINI
Provided by Emeril Lagasse
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Whisk the olive oil, vinegar, oregano, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl to blend.
- Arrange the slices of bread on a flat work surface and spread the vinaigrette on one side of each slice. Divide the mozzarella equally among 4 of the bread slices. Top with the prosciutto and roasted red peppers, then place the remaining 4 slices of bread on top, vinaigrette-side down, to form 4 sandwiches.
- Heat a grill pan over medium heat. Add the sandwiches and cook, pressing them occasionally with a large spatula or the bottom of a small heavy saucepan, until the bread is golden brown and the cheese has melted, about 4 minutes per side.
- Photograph my Andrew Mccaul
PROSCIUTTO AND MOZZARELLA HEROS WITH OLIVE RELISH
This is a terrific sub/hoagie/hero from Food and Wine magazine. You can make the relish 3 days in advance
Provided by MarraMamba
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 425°. In a medium bowl, toss the celery, olives, parsley and capers and stir in the olive oil.
- Spread the rolls open on a cookie sheet and bake for about 3 minutes, or until lightly crisp. Arrange 2 arugula leaves on the bottom half of each roll and top with 2 ounces of prosciutto, 2 mozzarella slices and 3 tomato slices. Top each sandwich with a layer of pickled peppers and about 1/4 cup of the olive relish. Close the heroes and serve at once.
Nutrition Facts : Calories 193, Fat 13, SaturatedFat 7.5, Cholesterol 44.8, Sodium 450.7, Carbohydrate 6.1, Fiber 1.8, Sugar 3.6, Protein 13.8
ITALIAN HERO SANDWICH
Italian hero, sub, hoagie, grinder - this classic sandwich has many names, and every deli makes it differently. Its deliciousness lies in the proportion of rich-and-fatty ingredients to spicy-and-crunchy ones. For optimal structure and texture, start with crusty rolls with pillowy insides (or toast soft rolls). Use two to four types of cured meat for a range of umami, and plenty of lettuce and pickles to counterbalance them. Then assemble wisely: Shingle the meat and cheese across the rolls, then top with pickles, onions and dressed lettuce. Once put together, the wet ingredients are wrapped in meat so they're held in place and the bread doesn't get soggy. Wrap with parchment or wax paper for tidier eating and transporting.
Provided by Ali Slagle
Categories dinner, easy, lunch, sandwiches, main course
Time 10m
Yield 4 sandwiches
Number Of Ingredients 11
Steps:
- Rinse the red onion under cold water, then transfer to a large bowl. Add the red wine vinegar, dried oregano and 1 teaspoon salt. Stir to combine and set aside.
- Arrange the rolls cut side up so they lie flat. Spread with a thin layer of mustard and/or mayonnaise, if using. Shingle the entire surface with the cheese, then the cured meats. Scatter an even layer of pickled peppers.
- Add the iceberg lettuce and olive oil to the onion-oregano mixture and toss until well coated. Season to taste with salt. Pile the lettuce on one side of the sandwich, then close the sandwich and press down lightly. If packing, wrap the sandwich tightly in parchment paper or foil, then cut in half crosswise. Sandwiches will keep for up to 4 hours refrigerated.
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.
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