These would be great in a picnic lunch too for those summer days you enjoy at the park or beach! Slice sandwich rolls in half. My husband works in Baltimore and I get the perk of him being able to pick up fresh Italian produce and baked goods from the local Italian shop, DiPasquale’s Italian Marketplace. www.fiction-food.com/2013/11/the-fitzsandwich-from-marvels-agents-of.html Top with the second slice of bread (buttered side up). In a food processor, combine all the aioli ingredients. https://www.laurainthekitchen.com/recipes/prosciutto-and-mozzarella-sandwich Especially when it’s hot, I don’t feel like turning on the oven for dinner, and it involves aioli, prosciutto, and fresh mozzarella. Spread aioli on both sides of rolls. In my mind, there aren’t many things that are better than fresh mozzarella and prosciutto sandwiches. Evenly distribute prosciutto between sandwiches. Slice tomatoes and place on top of prosciutto. Mozzarella & Prosciutto Sandwiches w/ Garlic Basil Aioli, Southwestern White Chicken and Sausage Chili, 4 large sandwich rolls (we like focaccia the best or baguettes), 1 large ball of fresh mozzarella – about a pound (if you can’t get fresh, the 16 oz pre-sliced version at most grocery store works too! These are also great if you let set for a day or two covered in the fridge. Our goal is to not only create foods that shoot beautifully, but taste amazing too! Garnish with basil leaves. All rights reserved. How would you rate Mozzarella and Prosciutto Sandwiches with Tapenade? Brush cut sides of ficelle with additional olive oil. Take the bread and make two sandwiches, layering up the To revisit this article, visit My Profile, then View saved stories. My husband LOVES these in his lunch the next day at work. Set one slice, buttered side down, on a work surface and arrange the Especially when tomatoes and basil are starting to produce in the garden. Cover with top halves of ficelle. It’s really quick to make, and these keep in the fridge for two days, so I pre-make lunches for the hubs and myself. Cooking advice that works. Recipes you want to make. I don’t know about you, but I LOVE a good sandwich. Add in the oil. Put a griddle pan over a gentle heat to warm. This sandwich is like a little taste of Italy with a twist of my garlic basil aioli. Place top of sandwich roll on sandwich and voila, delicious summer sandwich! Spoon tapenade over each. Email: ayokitchen@gmail.com Phone: 610.762.7810. Spread 2 tablespoons mayonnaise over cut side of each bread half. Ingrédients : 1 aubergine 125 grammes de polenta 50 cl d'eau Parmesan râpé Mozzarella Mascarpone 2 tomates... Tartines chaudes à la mozzarella, viande des grisons et parmesan Autre facile 10 min 15 min Place 1 prosciutto slice on bottom half of each ficelle, then top with mozzarella slices, dividing equally. Sprinkle with pepper; drizzle lightly with olive oil. Required fields are marked *. Heat a pan to medium heat. A-Yo Kitchen is a one stop photography shop, with over 2,000 square feet of shooting space, assorted props, and backgrounds at client’s disposal, it’s ideal for commercial and corporate clients. Place walnuts, cheese, garlic, and 1/2 cup olive oil in a blender and puree until smooth. Slice mozzarella and place and distribute evenly on bottom of each sandwich. In a food processor, combine all the aioli ingredients. A-Yo Kitchen can help bring your creative ideas to reality by providing high quality images, recipe development, and a one of a kind shooting space. Slice in half and enjoy. Season tapenade with pepper. To revisit this article, select My⁠ ⁠Account, then View saved stories. ), but it’s the only place I’ve had prosciutto that tastes like the same prosciutto I miss from my trips to Italy. Slice  sandwich rolls in half. Mix in 1/4 cup olive oil, chopped basil, and lemon juice. Eat and enjoy! Spread aioli on both sides of rolls. Combine first 5 ingredients in mortar; mash with pestle to paste. Cut the ciabatta lengthwise and drizzle with olive oil. So grab some sandwich rolls and whip up this simple summer sandwich! Add basil and parsley, and then with the motor running, gradually add the remaining … Slice mozzarella and place and distribute evenly on bottom of each sandwich. © 2020 Condé Nast. Roast in a hot pan, oiled side down, for approx. Mix until smooth. Assemble the sandwich: slice two loaves in half lengthwise, and generously spread pesto aioli on the top half. Carefully lay in the sandwich and cook, browning each side (about 3 minutes). Mix until smooth. Your email address will not be published. Enter your email address to subscribe to this blog and receive notifications of new posts by email. … The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Evenly distribute prosciutto between sandwiches. ). DO AHEAD Can be made 2 weeks ahead. Top the meat with slices of buffalo mozzarella… Cover and refrigerate. Chop remaining 1/4 cup olives and stir into mixture. Slice tomatoes and place on top of prosciutto. Hollow out top and bottom halves of bread, leaving a 1/2-inch-thick shell; reserve torn bread for another use. Sprinkle with pepper; drizzle lightly with olive oil. Not only do they make some of my favorite Italian subs (seriously if you’re ever in Baltimore go here and get an Italian sub! Add 1 cup olives and mash to coarse paste. Your email address will not be published. Use of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20) and Your California Privacy Rights. Place 1 prosciutto slice on bottom half of each ficelle, then top with mozzarella slices, dividing equally. Restaurant recommendations you trust. Let cool for 2 minutes. Ad Choices, teaspoon capers (preferably salt-packed), rinsed, chopped, cup extra-virgin olive oil plus additional for brushing and drizzling, tablespoon (packed) chopped fresh basil plus 24 whole leaves for garnish, 6-inch-long-pieces ficelle or narrow baguette, split horizontally in half, 8-ounce balls fresh mozzarella cheese, drained, cut into 1/3-inch-thick slices. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. On the bottom half, begin shingling slices of prosciutto folded in half, until you have at least two layers of prosciutto. Build up the sandwich with the mozzarella, prosciutto, tomato, basil, and pesto. Spoon tapenade over each.

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