Apple 'n' Prosciutto Sandwiches |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
Prepared on an indoor grill, these Italian-style sandwiches are spread with homemade rosemary pesto. Theyâre wonderful on a cool day with a bowl of butternut squash soup. âElizabeth Bennett, Mill Creek, Washington Ingredients:
1/4 cup olive oil |
1/2 cup chopped walnuts |
2 tablespoons grated parmesan cheese |
2 tablespoons minced fresh rosemary |
1 loaf (12 ounces) focaccia bread |
8 thin slices prosciutto |
1 medium apple, sliced |
6 ounces brie cheese, rind removed and sliced |
Directions:
1. 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.
2. On bottom of bread, layer the prosciutto, apple and Brie; replace bread top. Cut into quarters.
3. 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. Yield: 8 servings.
|
|