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
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 AND MOZZARELLA APPETIZER
This is easy to prepare, requires no cooking, and the balsamic vinegar adds an unexpected burst of flavor. Be sure to use a soft baguette, not the hard crusty kind.
Provided by L A3539
Categories Ham
Time 15m
Yield 24-36 serving(s)
Number Of Ingredients 7
Steps:
- Place slices of bread on serving tray and drizzle lightly with olive oil and vinegar.
- Layer cheese, one or two slices of prosciutto, and tomato on each piece of bread.
- Sprinkle with parsley as a garnish.
Nutrition Facts : Calories 25.9, Fat 0.3, SaturatedFat 0.1, Sodium 57.5, Carbohydrate 4.9, Fiber 0.3, Protein 0.8
MOZZARELLA, PROSCIUTTO, PESTO AND PLUM TOMATO SANDWICHES
Steps:
- Slice baguettes in half and then lengthwise but don't cut all the way through.
- Slather the bottom half of the baguettes with pesto. Top with prosciutto, tomatoes and mozzarella. Drizzle with olive oil and season with salt and pepper. Placing the mozzarella on top will keep the top of bread from getting soggy from tomatoes.
- Wrap sandwiches tightly in parchment and slice in half. Pack away.
- Place walnuts, cheese, garlic, and 1/2 cup olive oil in a blender and puree until smooth. Add basil and parsley, and then with the motor running, gradually add the remaining olive oil until pesto is thick and smooth. Season with salt and pepper, to taste.
PROSCIUTTO & MOZZARELLA SANDWICH/APPETIZER
Oh so good! I served it as an appetizer on Easter, but the next day, I took the leftover ingredients and put it into a pita.
Provided by Linine17
Categories Lunch/Snacks
Time 30m
Yield 1-6 serving(s)
Number Of Ingredients 9
Steps:
- Cut french bread in half long way, hollow out each half. Put aside.
- Mix together all ingredients except for shredded mozzarella cheese & balsamic vinegar and spoon into french bread.
- Sprinkle shredded mozzarella on top.
- Bake 15 minutes, 350 degree oven.
- Sprinkle balsamic vinegar.
- Cut up into pieces.
- For the Sandwich: Cut large pita in half, fill with ingredients as desired, top with shredded cheese, heat until cheese is melted.
- Sprinkle with balsamic vinegar.
Nutrition Facts : Calories 2079.2, Fat 78.2, SaturatedFat 34.7, Cholesterol 179.2, Sodium 4194.2, Carbohydrate 248.4, Fiber 15.8, Sugar 8.2, Protein 92
MOZZARELLA AND PROSCIUTTO SANDWICHES WITH TAPENADE
This baguette sandwich combines salty prosciutto slices and olive tapenade with creamy mozzarella slices.
Provided by Nancy Silverton
Categories Sandwich Cheese Olive Pork No-Cook Quick & Easy Back to School Lunch Fall Summer Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Combine first 5 ingredients in mortar; mash with pestle to paste. Add 1 cup olives and mash to coarse paste. Chop remaining 1/4 cup olives and stir into mixture. Mix in 1/4 cup olive oil, chopped basil, and lemon juice. Season tapenade with pepper. (Can be made 2 weeks ahead. Cover and refrigerate.)
- Brush cut sides of ficelle with additional olive oil. Place 1 prosciutto slice on bottom half of each ficelle, then top with mozzarella slices, dividing equally. Spoon tapenade over each. Sprinkle with pepper; drizzle lightly with olive oil. Garnish with basil leaves. Cover with top halves of ficelle.
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.
PROSCIUTTO AND CHEDDAR SANDWICHES
These are as simple as ham and cheese, but much more flavorful.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 10m
Yield Makes 8
Number Of Ingredients 5
Steps:
- Spread 8 slices bread with butter. Top with cheese and prosciutto. Spread remaining 8 slices bread with mustard, and sandwich together.
OPEN FACE MOZZARELLA SANDWICH
This is a good way to use up some leftover Italian bread -- or any bread for that matter. Fresh mozzarella melted over vine ripe tomatoes and basil, then drizzled with extra-virgin olive oil and balsamic vinegar. Yummy! A nice glass of red wine and you're in heaven! Enjoy with a nice salad or a cup of soup; makes a lovely lunch or afternoon snack.
Provided by Julia Monroe
Categories World Cuisine Recipes European Italian
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Lay the 4 slices of Italian bread out on the prepared baking sheet; top each piece of bread with a tomato slice, a basil leaf, and a slice of mozzarella cheese.
- Bake in the preheated oven until the cheese has melted, about 7 minutes. Drizzle each sandwich with 1/2 tablespoon of olive oil and balsamic vinegar.
Nutrition Facts : Calories 204.5 calories, Carbohydrate 12.6 g, Cholesterol 22.3 mg, Fat 13.6 g, Fiber 0.8 g, Protein 7 g, SaturatedFat 5.2 g, Sodium 160.2 mg, Sugar 2.4 g
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