Apple 'n' Prosciutto Sandwiches Recipe

4.5 2 3
Apple 'n' Prosciutto Sandwiches Recipe
Apple 'n' Prosciutto Sandwiches Recipe photo by Taste of Home
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Apple 'n' Prosciutto Sandwiches Recipe

Read Reviews
4.5 2 3
Publisher Photo
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
Recommended: Panini Recipes
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep/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, Parmesan 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 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.
Originally published as Apple 'n' Prosciutto Sandwiches in Taste of Home August/September 2006, p31

  • 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, Parmesan 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 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.
Originally published as Apple 'n' Prosciutto Sandwiches in Taste of Home August/September 2006, p31

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Reviews forApple 'n' Prosciutto Sandwiches

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MY REVIEW
deajoh User ID: 2238135 71978
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!"

MY REVIEW
kry5ta1 User ID: 2789796 158205
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."

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