39190 mozzarella prosciutto fig jam sandwich Recipes

white bread, sliced mozzarella cheese, prosciutto (thin slices), anchovy paste, flour, eggs, beaten, dry breadcrumbs, olive oil

mozzarella cheese, tomatoes, fresh basil , torn into small pieces, prosciutto, dry white wine, butter (1 stick), head curly-leaf lettuce (can use parsley)

mozzarella cheese, soft italian sandwich bread, crusts removed, eggs, milk, italian-seasoned bread crumbs, vegetable oil, olive oil

thick slices of white bread, extra-virgin olive oil, garlic, dry white wine, kirsch , optional, sliced prosciutto, beefsteak tomato, peeled and thinly sliced, salt, gruyere cheese, thinly sliced, freshly ground pepper, sweet paprika

prosciutto, ripe, fresh figs , halved verticall, fresh buffalo mozzarella cheese, extra-virgin olive oil, aged balsamic vinegar, handful of pine nuts, toasted, sea salt and pepper

logs of chavrie fresh goat cheese, biscuit type crackers, fig jam, shaved prosciutto, white peppercorns cracked

ciabatta bread , cut into 1/2-inch slices, garlic, peeled and cut in half, good-quality extra virgin olive oil, ripe figs, prosciutto, fresh mint, extra virgin olive oil, balsamic vinegar, freshly ground black pepper

prosciutto, thinly sliced, spinach or 12 cups other greens, fresh basil, figs, stemmed, quartered, balsamic vinegar (use the good stuff), truffle oil or extra virgin olive oil

figs, quartered, goat cheese, prosciutto, honey, pumpkin pie spice

prosciutto (about 1 1/2oz. total ), leaves arugula, leaves fresh basil, leaves fresh mint, firm-ripe figs (2 to 3 oz. total ), extra-virgin olive oil

egg, prosciutto, bread or english muffin of choice, mixed greens, tomato , fresh herbs

cheddar cheese, butter, at room temperature, sandwich-size slices sourdough bread, tomato jam (see recipe below and cooking instructions #6), ripe tomatoes, peeled, seeded and coarsely chopped (about 1 1/2 lb, use roma tomatoes if it isn tsp tomato season), garlic clove, finely chopped, red wine vinegar, sugar (see note in how to make jam), salt

bread (toasted ), hard cheddar cheese, jam (raspberry is best)

french baguettes or 1 sourdough baguette, sliced into 24 1/2-inch thick slices, olive oil, fig jam or 1 cup preserves, neufchatel cheese or 1 cup cream cheese, prosciutto, each cut into 4 pieces, fresh ground pepper , to taste

dried figs, halved, port wine, crumbled stilton cheese, soft goat cheese , such as montrachet,crumbled, cream cheese, room temp, sliced prosciutto, pepper

prosciutto, deli cream cheese (splurge here), fresh figs, halved (or 8 dried ), fresh arugula, freshly cracked black pepper

figs , 1/4 cut open at top but left whole at base, gorgonzola cheese, softened to room temperature, chopped walnuts, italian parsley, finely chopped to yield 1/2 cup, prosciutto di parma, sliced paper thin