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Apple 'n' Prosciutto Sandwiches

 Apple 'n' Prosciutto Sandwiches
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
8 ServingsPrep/Total Time: 20 min.

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

  • 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. Yield: 8
  • servings.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.