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Apple N Prosciutto Sandwiches Exps Chmz19 33443 E10 31 7b 3

Apple ‘n’ Prosciutto Sandwiches

TOTAL TIME: Prep/Total Time: 20 min. YIELD: 8 servings.
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

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

  • 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.

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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