Grilled Prosciutto Fontina Sun Dried Tomato Sandwiches Recipes

SUN-DRIED TOMATO GRILLED CHEESE SANDWICH

Steps:

• Place the first 8 ingredients in a food processor; process until blended., Spread over each of 4 bread slices; top with cheeses, arugula, red pepper and remaining bread. Brush outsides of sandwiches with butter., On a griddle, toast sandwiches over medium heat until golden brown and cheese is melted, 3-4 minutes per side.

GRILLED CHEESE & PROSCIUTTO

Steps:

• Layer the provolone, prosciutto and salami on six bread slices; top with remaining bread. Spread outsides of sandwiches with butter. , In a large skillet, toast sandwiches over medium heat for 2-3 minutes on each side or until golden brown and cheese is melted.

25 WAYS TO COOK WITH SUN-DRIED TOMATOES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a sun-dried tomato dish in 30 minutes or less!

GRILLED PROSCIUTTO, FONTINA & SUN-DRIED TOMATO SANDWICHES

Steps:

• Heat the oven to 250°F. Heat the oil and garlic in a 10-inch heavy-duty skillet (preferably cast-iron) over medium-high heat until the garlic starts to sizzle steadily and browns in places, about 2 minutes. Add the spinach, sprinkle with 1/4 tsp. each salt and pepper, and cook, tossing, until just wilted, about 2 minutes. Transfer the spinach to a colander. Let cool a couple of minutes, discard the garlic, and gently squeeze out the excess liquid from the spinach. In a medium bowl, toss the spinach with the fontina, parmigiano, sun-dried tomatoes, and 1/4 tsp. pepper. Set 3 of the pita halves on a work space and top each with 2 slices of the prosciutto. Top each evenly with the spinach mixture and set the remaining 3 pita halves on top. Wipe the skillet clean with a paper towel and heat the pan over medium heat. When the pan is hot, add one of the pita sandwiches and set another medium heavy skillet on top of the sandwich. Put 2 lb. of weights (cans work well) in the empty skillet and cook the sandwich until the bottom starts to brown, about 2 minutes. Flip and cook the other side until it browns and the cheese starts to melt out the sides, about 2 minutes. Transfer to a baking sheet and keep warm in the oven. Cook the remaining sandwiches in the same manner. Cut the sandwiches in wedges and serve. nutrition information (per serving): Calories (kcal): 150; Fat (g): 7; Fat Calories (kcal): 60; Saturated Fat (g): 3.5; Protein (g): 8; Monounsaturated Fat (g): 2.5; Carbohydrates (g): 13; Polyunsaturated Fat (g): 0.5; Sodium (mg): 490; Cholesterol (mg): 25; Fiber (g): 1;

PROSCIUTTO, FONTINA AND TOMATO GRILLED PANINI

Steps:

• Preheat grill to LOW.
• Whisk together the balsamic vinegar and olive oil in a small bowl.
• Using a serrated knife, carefully trim the top and bottom crusts off of the loaf of bread. You just want to create a flat surface exposing the "white" or inside of the bread, leaving as MUCH bread as possible for the sandwich.
• Cut the loaf horizontally into two 1/2 inch thick slices.
• Lightly brush the inside of each slice with the balsamic mixture.
• Place a single layer of cheese on the bottom half.
• Then add a layer of prosciutto, then tomatoes.
• Lightly salt and pepper to taste.
• Finish with another layer of sliced cheese and top with other half of bread, brushed half to the inside.
• Brush sandwich on both sides with olive oil.
• Oil the grill grates lightly with oil.
• Place the sandwich on the grill and place a weight on top. The weight presses the sandwich making deep grill marks.
• Close the lid and gill panini for about 3 min, until nice and golden brown with nice grill marks.
• Using a spatula, flip the panini over, place the weight back on top and grill for another 3 min or until the cheese has melted and itis a nice golden brown.
• Cut into triangles or rectangles, the size of 3 good bites and serve hot.

EGGPLANT SANDWICHES WITH FONTINA CHEESE AND SUN-DRIED TOMATOES

Steps:

• If desired, trim off and discard the skin of each eggplant round. Place each round on a flat surface and hold a knife parallel to the surface. Cut each round in half, splitting each sandwichlike almost but not through to the end. Leave a small hinge at one end of each round. Sprinkle with salt and pepper.
• Fill each sandwich with a round of Fontina cheese and top each piece of cheese with a sun-dried tomato. Close each sandwich.
• Dip each sandwich in flour and shake off excess. Beat the egg with water and dredge each sandwich, bottom and sides, in the mixture. Dredge each sandwich, bottom and sides, in bread crumbs to coat thoroughly. Shake off excess.
• Fill a heavy skillet with oil to a depth of about half an inch. Heat until the temperature on a fat thermometer is about 375 degrees. Add the sandwiches in one layer and cook, turning occasionally, about three minutes or until each round is golden brown and cooked through. Drain on absorbent paper towels. Serve, if desired, with tomato sauce or garlic, oil and anchovy sauce.