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Apple ‘n’ Prosciutto Sandwiches

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
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    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


  • 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.

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.

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    • deajoh
      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!

    • kry5ta1
      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.