Back to Apple 'n' Prosciutto Sandwiches

Print Options


Card Sizes

Apple 'n' Prosciutto Sandwiches Recipe

Apple 'n' Prosciutto Sandwiches Recipe

Prepared on an indoor grill, these Italian-style sandwiches are spread with homemade rosemary pesto. They’re wonderful on a cool day with a bowl of butternut squash soup. —Elizabeth Bennett, Mill Creek, Washington
TOTAL TIME: Prep/Total Time: 20 min. YIELD:8 servings


  • 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


  • 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.

Reviews for Apple 'n' Prosciutto Sandwiches

Sort By :
Reviewed May. 16, 2010

"My husband and I loved this, but I altered it some. I used a italian seasoning grinder instead of the rosemary, portuguese rolls instead of focaccia (which I flattened when I grilled), and thinly sliced ham instead of prosciutto. The original version is wonderful, but the budget version is good too. Don't skip the dressing. It's great!"

Reviewed Feb. 8, 2009

"This is very good. Don't skimp on the quality of your ingredients or you'll know. I tried using a cheaper brands ingredients and did not have as good of a result. I will definitely keep this recipe and make it over and over again."

Loading Image

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.