EGG SALAD SANDWICHES WITH GREEN OLIVE, CELERY AND PARSLEY
This zesty egg salad has no mayonnaise (but a dab of homemade mayonnaise would be permissible). Use picholine or other tasty green olives (not the bland canned supermarket type) or substitute Italian-style marinated artichoke hearts. You could add a little chopped anchovy and a few capers, too, if so inclined. Served open-face as appetizers, these sandwiches are very pretty, but there's no reason not to use the filling for a conventional sandwich.
Provided by David Tanis
Categories snack, finger foods, sandwiches, appetizer
Time 20m
Yield 12 open-face sandwiches
Number Of Ingredients 11
Steps:
- Chop eggs into large rough pieces and put in a medium bowl. Add scallions and celery and season with salt and pepper. Add olives, red pepper, parsley and olive oil. Toss to combine and mash lightly with a fork to amalgamate. (Combine just before serving to keep the mixture fresh looking.)
- Lay bread slices on a work surface and butter each generously. Spread 2 or 3 tablespoons egg mixture on each. Top each slice with a few arugula leaves.
- Cut each slice in half diagonally and serve. If desired, cut into bite-size pieces.
OPEN-FACED PROSCIUTTO AND EGG SANDWICH
We love breakfast at any time of the day in my house. I came up with this healthy egg sandwich as something new for brinner (aka breakfast for dinner), but they're fabulous no matter when you serve them. -Casey Galloway, Columbia, Missouri
Provided by Taste of Home
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Heat a large nonstick skillet over medium-high heat. Break eggs, 1 at a time, into pan; reduce heat to low. Cook until whites are set and yolks begin to thicken, turning once if desired., Meanwhile, combine mayonnaise and garlic; spread over toast slices. Top with arugula, tomato, prosciutto and fried eggs; sprinkle with salt and pepper.
Nutrition Facts : Calories 531 calories, Fat 22g fat (5g saturated fat), Cholesterol 221mg cholesterol, Sodium 1563mg sodium, Carbohydrate 56g carbohydrate (6g sugars, Fiber 3g fiber), Protein 28g protein.
PROSCIUTTO SANDWICH
This sandwich is one of the most popular on the menu at Campanile restaurant in Los Angeles.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 4
Steps:
- Smear 4 tablespoons butter over the bottom half of each baguette. Drizzle with oil. Divide prosciutto evenly between the baguettes. Place the top halves over the prosciutto. Cut each baguette crosswise into 4 pieces. Serve immediately.
EGGS BAKED IN CRISPY PROSCIUTTO BASKETS
Steps:
- Preheat oven to 375ºF. Lightly grease muffin pan with oil. Place 1 slice of prosciutto in each muffin cup, being sure to fully cover bottom and sides and leaving about a 1/4" overhang on all sides. Spoon 1 heaping Tbsp. cheese into each prosciutto cup. Crack 1 egg into each, being careful not to break yolk. Drizzle 1 tsp. cream over each egg, then top with a pinch of thyme, salt, and pepper.
- Bake until whites have just set, about 15 minutes. Transfer pan to a wire rack and let cool 3 minutes. Run a knife around edges of prosciutto baskets and scoop out of pan. Serve immediately.
PROSCIUTTO, SCALLION, AND EGG SANDWICH
This sandwich was my grandfather's favorite sandwich for merenda, the midmorning snack. My grandmother would use the prosciutto scraps with bits and pieces of fat, and when there was no prosciutto, she would use pancetta.
Yield makes 2 sandwiches
Number Of Ingredients 7
Steps:
- Heat the oil in a large skillet over medium heat. Scatter in the scallions, and let cook until softened, about 8 minutes. Add the prosciutto, and cook until crisp around the edges, about 1 to 2 minutes.
- Beat the eggs with the salt, pour into the skillet, and cook until just set but still a little wet, about 2 minutes. Remove the skillet from heat, and season eggs with freshly ground black pepper. Serve on the toasted rolls.
PROSCIUTTO EGG PANINI
With mustard, maple syrup, prosciutto and eggs, this is a yummy twist on the usual bacon-and-egg sandwich. Your family will agree that this is one breakfast worth waking up for! -Erin Renouf Mylroie, Santa Clara, Utah
Provided by Taste of Home
Categories Breakfast Brunch Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, whisk the eggs, egg whites, milk and onion. Coat a large skillet with cooking spray and place over medium heat. Add egg mixture; cook and stir over medium heat until completely set., Combine mustard and syrup; spread over 4 bread slices. Layer with scrambled eggs, prosciutto and cheese; top with remaining bread. Butter outsides of sandwiches., Cook on a panini maker or indoor grill for 3-4 minutes or until bread is browned and cheese is melted. Cut each panini in half to serve.
Nutrition Facts : Calories 228 calories, Fat 10g fat (5g saturated fat), Cholesterol 111mg cholesterol, Sodium 640mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 13g protein. Diabetic Exchanges
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.
PROSCIUTTO AND EGG PANINI
From Real Simple Magazine and it is real simple to make! EDIT: After reading some of the reviews, you may want to reduce the amount of eggs.
Provided by cookiedog
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl whisk together the eggs, salt, and pepper.
- Melt 1 tablespoon of the butter in a large nonstick skillet over medium heat.
- Pour in the eggs and scramble until cooked through.
- Divide the eggs among the bottom halves of the rolls.
- Add the prosciutto and cheese and sandwich with the tops of the rolls.
- Melt the remaining butter in a grill pan or large nonstick skillet over medium heat.
- Add half the sandwiches to the skillet.
- Cook, pressing frequently with the back of a spatula or placing another pan on top of the sandwiches to weigh them down, until the cheese has melted and the bread is golden, 4 to 6 minutes.
- Repeat with the remaining sandwiches.
Nutrition Facts : Calories 533.7, Fat 33.3, SaturatedFat 17.3, Cholesterol 490.4, Sodium 673.7, Carbohydrate 25.2, Fiber 0.9, Sugar 4.2, Protein 32
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