Apple ‘n’ Prosciutto Sandwiches

Total Time

Prep/Total Time: 20 min.


8 servings

Updated: Apr. 24, 2022
Prepared on an indoor grill, this apple prosciutto sandwich 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
Apple 'n' Prosciutto Sandwiches Recipe photo by Taste of Home


  • 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 2 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.

Test Kitchen Tips
  • Though Brie originates in France, you will probably find American versions (which are more affordable and widely available) in the grocery store. You can substitute American Camembert, a similar cheese, in any recipe that calls for Brie. True Camembert, also from France, has a more earthy and mushroom-like taste than Brie.
  • In Europe, Parmigiano-Reggiano and Parmesan are considered the same cheese. But in the U.S., Parmesan is a generic term that may not come from Italy’s Parmigiano-Reggiano region. Using the authentic Italian cheese (in a lesser amount than the original’s ½ cup) ensures a cheesy richness in the makeover with less fat and calories.
  • Check out these sandwich ideas that aren't just PB&J.
  • Nutrition Facts

    1 sandwich: 336 calories, 21g fat (6g saturated fat), 35mg cholesterol, 668mg sodium, 27g carbohydrate (4g sugars, 2g fiber), 13g protein.