Prosciutto Sandwich Ideas Food

CHICKEN PROSCIUTTO SANDWICH

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Place the chicken breast on a sheet pan (or in a cast-iron pan). Season with a pinch of salt and black pepper and drizzle with olive oil.
• Bake the chicken breast for 23 to 25 minutes or until it's fully cooked through (the internal temperature of the chicken reaches 165 degrees Fahrenheit when checked with an instant-read meat thermometer). Once cooked, transfer the chicken breast to a plate to rest (while you are preparing the rest of your sandwich) before slicing. Alternatively, you can use store-bought cooked rotisserie chicken to save time.Note: Depending on the thickness of the chicken, you may have to cook longer. To check the internal temperature of the chicken, insert an instant-read meat thermometer into the thickest part of the meat, all the way to the middle. Remove the thermometer from the chicken after checking the temperature.
• Meanwhile, while the chicken is cooking, crisp prosciutto by placing in a skillet on the stovetop over medium heat, cooking until crispy (just a few minutes), turning once. Watch because it can burn quickly. Alternatively, you can place in the oven with the chicken during the last 5 to 8 minutes of cook time or until the prosciutto reaches your desired doneness. Again, watch carefully, because prosciutto can burn quickly!
• Toast bread and smear mayonnaise on one side of all 4 slices of bread.
• Distribute mozzarella and a pinch of black pepper between 2 of those slices of bread (over mayonnaise).
• On top of mozzarella, distribute cooked chicken, then crispy prosciutto, peach slices, basil and balsamic reduction. Top with remaining slices of bread (mayonnaise side on the inside) to form the two sandwiches. Serve and enjoy!

PROSCIUTTO SANDWICH

Steps:

• Smear 4 tablespoons butter over the bottom half of each baguette. Drizzle with oil. Divide prosciutto evenly between the baguettes. Place the top halves over the prosciutto. Cut each baguette crosswise into 4 pieces. Serve immediately.

PROSCIUTTO AND CHEDDAR SANDWICHES

Steps:

• Spread 8 slices bread with butter. Top with cheese and prosciutto. Spread remaining 8 slices bread with mustard, and sandwich together.

GRILLED BACON AND PROSCIUTTO SANDWICH

Steps:

• The Bacon and Prosciutto needs to be grilled, so start your grill to a Medium-High Heat.
• Take your garlic and rub it over the bread, trying to squeeze the juice onto it. Spread the butter on both pieces of bread.
• Mince the Garlic and Parsley, and spread just a tad of the finely minced garlic onto the buttered side of the bread. Leave some to use later.
• Take your cheese and place it on a non-buttered side of bread. Take your remaining garlic and parsley and season to taste.
• Place a frying pan on the stove and turn it to Medium Heat.
• When your grill is hot, start by placing the bacon over the flames. I do about a 1.5 minutes on one side then maybe a minute on the other. Just grill it to the crispyness you prefer. When you bacon is nearly done, place your prosciutto over the flames. This does not need to be for long! It is just to crisp the Prosciutto slightly.
• When done place the Bacon and Prosciutto on the cheese. Place your other slice of bread over it and set in frying pan to cook. (Buttered sides of bread should be out) Cover pan for 2 minutes. Flip with Spatula, side should be slightly crispy and brown. Cook on remaining side for another 1.5-2 minutes covered.
• Remove and enjoy!

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 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-MELON PANINI

Steps:

• On split ciabatta roll, spread Cantaloupe Jam; layer bottom with mozzarella, prosciutto and handful of arugula. Replace top.
• Bake in oven at 425 degrees F until cheese melts.

APPLE 'N' PROSCIUTTO SANDWICHES

Steps:

• In a blender, combine the oil, walnuts, cheese and rosemary; cover and process until blended and nuts are finely chopped. With a bread knife, split focaccia into two horizontal layers. Spread rosemary mixture over cut sides of bread. , On bottom of bread, layer the prosciutto, apple and Brie; replace bread top. Cut into quarters. , Cook on an indoor grill for 2-3 minutes or until bread is browned and cheese is melted. To serve, cut each wedge in half.

BASIL-PROSCIUTTO SANDWICH ROLLS

Steps:

• Mix cream cheese spread, basil and lemon juice until blended.
• Place bread slices in single layer on large sheet of wax paper. Use rolling pin to flatten each bread slice to 5x3-1/2-inch rectangle.
• Spread bread slices with cream cheese mixture. Top with prosciutto; roll up tightly.
• Wrap individually in plastic wrap.
• Refrigerate 1 hour. Cut each roll-up diagonally in half to serve.

BRIE AND PROSCIUTTO SANDWICH

Steps:

• Assemble the sandwich by smearing the honey mustard on the toast.
• Place the brie on top of the honey mustard then the prosciutto on top of the cheese.
• If you like, you can put another toasted slice of rye bread on top to close the sandwich but I prefer to eat mine open faced.
• Enjoy!

MOZZARELLA, PROSCIUTTO, PESTO AND PLUM TOMATO SANDWICHES

Steps:

• Slice baguettes in half and then lengthwise but don't cut all the way through.
• Slather the bottom half of the baguettes with pesto. Top with prosciutto, tomatoes and mozzarella. Drizzle with olive oil and season with salt and pepper. Placing the mozzarella on top will keep the top of bread from getting soggy from tomatoes.
• Wrap sandwiches tightly in parchment and slice in half. Pack away.
• Place walnuts, cheese, garlic, and 1/2 cup olive oil in a blender and puree until smooth. Add basil and parsley, and then with the motor running, gradually add the remaining olive oil until pesto is thick and smooth. Season with salt and pepper, to taste.