Prosciutto And Mozzarella Heros With Olive Relish Food

PROSCIUTTO AND MOZZARELLA HEROS WITH OLIVE RELISH

Steps:

• Preheat the oven to 425°F. In a medium bowl, toss the celery, olives, parsley and capers and stir in the olive oil.
• Spread the rolls open on a cookie sheet and bake for about 3 minutes, or until lightly crisp. Arrange 2 arugula leaves on the bottom half of each roll and top with 2 ounces of prosciutto, 2 mozzarella slices and 3 tomato slices. Top each sandwich with a layer of pickled peppers and about 1/4 cup of the olive relish. Close the heroes and serve at once.
• Make Ahead: The relish can be refrigerated for up to 3 days.

PROSCIUTTO AND MOZZARELLA HERO SANDWICH WITH OLIVE RELISH RECIPE

Steps:

• Preheat the oven to 425°F
• In a medium bowl, toss the celery, olives, parsley and capers and stir in the olive oil
• Spread the rolls open on a cookie sheet and bake for about 3 minutes, or until lightly crisp
• Arrange 2 arugula leaves on the bottom half of each roll and top with 2 ounces of prosciutto, 2 mozzarella slices and 3 tomato slices
• Top each sandwich with a layer of pickled peppers and about 1/4 cup of the olive relish
• Close the heroes and serve at once
• Make Ahead: The relish can be refrigerated for up to 3 days
• Make Ahead: The relish can be refrigerated for up to 3 days

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

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.