Prosciutto Mozzarella And Olive Sandwiches On Parmesan Focaccia Recipes

PROSCIUTTO AND MOZZARELLA PANINI

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

TOMATO, BASIL, FRESH MOZZARELLA & PROSCIUTTO PANINI RECIPE

Steps:

• Cut the focaccia in half horizontally and then into 6 equal squares.
• Remove the top 6 squares, leaving the focaccia in its original shape.
• Brush the inner sides of the top 6 squares with the tapenade.
• In a medium bowl whisk together the green onions, capers, oregano, olive oil, sherry wine vinegar, salt and pepper to taste. Drizzle the mix evenly over the bottom squares.
• Alternately layer the tomato slices, mozzarella, basil leaves and prosciutto, overlapping them on top of the bottom squares of focaccia.
• Top with the Parmesan cheese.
• Replace the top squares of the focaccia and, following the cut marks on the top pieces as a guide, cut through the filling of the sandwiches.
• Separate into 6 individual servings, slice each on the diagonal and garnish each with a sprig of fresh basil. Serve immediately.

PROSCIUTTO, ARUGULA AND BALSAMIC SANDWICH

Steps:

• Whisk together balsamic and oil.
• Cut bread, top with arugula, prosciutto and top with balsamic, oil and fresh cracked pepper.

PROSCIUTTO AND MOZZARELLA BALLS

Steps:

• Place the bread slices on a wooden board. Pour a small drizzle of vegetable oil over the bread.
• Top two of the bread slices with mozzarella, prosciutto, and ketchup. Grab the other slices of bread and use them to top the sandwiches and press.
• Coat the sandwiches with milk, whisked egg, and flour.
• Heat the vegetable oil in a skillet over medium heat. Toast the sandwiches until golden, for around 2 minutes per side.
• Place each sandwich in a plastic bag, secure it and remove the air. Shape the sandwich into a ball.
• Refrigerate the balls for the next 15 minutes.
• Preheat the oven to 360°F/180°C.
• Next grease the bottom of a baking tray with butter. Add the prosciutto and cheese balls and top them with shredded Cheddar.
• Bake them for the next 15 minutes.
• Heat a skillet over low heat. Add the heavy cream and the shredded parmesan. Season with pepper and stir until it thickens.
• Top the balls with the obtained sauce.

PROSCIUTTO, MOZZARELLA, AND OLIVE SANDWICHES ON PARMESAN FOCACCIA

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.