Prosciutto Provolone Sandwich No Cooking Required Recipes

PROSCIUTTO AND PROVOLONE PANINI SANDWICHES

Steps:

• Heat a panini grill or waffle iron. Brush oil over bread slices. Turn 4 slices over; spread pesto evenly over bread. Top with half of the cheese, tearing to fit if necessary, all of the prosciutto and pepper strips and remaining cheese. Close sandwiches with remaining bread oiled sides up.
• Cook (in batches) in panini maker* or waffle iron 3 to 4 minutes or until golden brown and cheese is melted.

PROSCIUTTO AND PROVOLONE ON SOURDOUGH BREAD

Steps:

• Combine the olive oil, balsamic vinegar and garlic and brush on the sourdough bread.
• Grill the sourdough bread over a moderate flame until the bread is toasted.
• Arrange some of the proscuitto, cheese and watercress in between two slices of bread and sprinkle with salt and freshly ground black pepper.
• Cut in half on the diagonal.

KARIN'S ITALIAN SANDWICH - PROSCIUTTO SUN DRIED TOMATO PROVOLONE

Steps:

• Prepare the bread: If you are using an Italian roll, cut the roll about 3/4 of the way through lengthwise and lay the roll on a cutting board or plate with the cut surfaces up.
• If using bread, cut slices or select slices which are approximatly 3/8 to 1/2 inch thick from high quality whole wheat or unseeded rye loaves and arrange them on the cutting board.
• If desired, spread a small amount of olive oil from the jar of herbed Sun-dried Tomatoes, or spread the bread with a fine extra-virgin olive oil and sprinkle with dried sweet basil and oregano.
• Place slices of provalone cheese along the entire length of the roll or one slice of bread, slightly overlapping them and placing the edge of each slice flush with the edge of one side of the roll or the opposite edges of the slice of bread.
• Place slices of poscuitto across the roll, overlapping the proscuitto by at least 1/3 and placing the edge of each slice flush with the edge of one side of the roll or the opposite sides of the slice of bread.
• Cut one slice of prosciutto in half and place one half at each end of the roll.
• If desired, you can double the amount of prosciutto.
• Arrange sun-dried tomato halves along one side of the roll oron one skice of bread, then close the roll or arrange the second slice of bread on the sandwich.
• Cut the sandwich if desired and arrange on a servivg plate with a garnish such as a sprig of parsley, or a rolled fillet of anchovy with caper on a bit of lettuce, or a bit of lettuce with a dab of caponata, or a pickled cauliflower floret or asparagus tip.

MILANO BAGUETTE SANDWICH ( PROSCIUTTO )

Steps:

• Cut the baguettes into thirds and then down the middle. I buy baguettes par baked then finish them off at home so they're nice and warm, soft and crisp.
• Brush both sides of the sandwich bread with good olive oil.
• Lay out about 3 slices of prosciutto on bottom side of each sandwich. (or however much meat you'd like).
• Make sure you squeeze out the excess water from the mozzarella balls with a paper towel. Place 3-4 slices of sliced mozzarella on top of the prosciutto.
• Cover the tops of the mozzarella with basil leaves, and place tops of the sandwich bread.
• YUM!

HAM,SALAMI,PROSCIUTTO,PROVOLONE...... TIM'S SPECIAL SANDWICH

Steps:

• STARTING with the red bell pepper first, remove seeds and core. Now cut red bell peppers into 1-inch-wide strips.
• HEAT a saucepan to medium temperature and when the pan is hot add oil and peppers.
• COVER and cook 20 minutes. Every 2 minutes, you want to toss the peppers.
• SPRINKLE peppers with the sugar and add the wine. Continue to cook, covered, an additional 5 minutes.
• YOU want the peppers are very tender and caramelized. Now add the salt and pepper.
• ALLOW peppers to cool for 15 minutes before adding to sandwich.
• ON your bread slices, add 1-ounce each of salami, prosciutto, ham, provolone, mushrooms, and peppers.