Prosciutto And Basil Sandwich Rolls Recipes

PROSCIUTTO, CANTALOUPE AND BUTTER SANDWICH WITH BASIL DRIZZLE

Steps:

• For the basil drizzle: Combine the basil, parsley, salt, red pepper flakes, garlic, lemon juice and chile in a mini food processor and pulse to make a chunky paste. Add the olive oil and process until smooth and bright green.
• For the prosciutto, cantaloupe and butter sandwich: Spread the butter on both cut sides of the baguette. Drizzle the bottom piece with a tablespoon or so of the basil drizzle. Layer the prosciutto and cantaloupe on the bottom piece of the baguette, ruffling and folding the prosciutto as you go. Drizzle a tablespoon of the basil drizzle over the top. Drizzle the cut side of the top piece with 1/4 cup or so of the basil drizzle. Place the top piece of baguette on the prosciutto and cantaloupe and cut into 2 sandwiches using a serrated knife. Serve the extra basil drizzle on the side or reserve for another use.

BASIL-PROSCIUTTO SANDWICH ROLLS

Steps:

• Mix cream cheese spread, basil and lemon juice until blended.
• Place bread slices in single layer on large sheet of wax paper. Use rolling pin to flatten each bread slice to 5x3-1/2-inch rectangle.
• Spread bread slices with cream cheese mixture. Top with prosciutto; roll up tightly.
• Wrap individually in plastic wrap.
• Refrigerate 1 hour. Cut each roll-up diagonally in half to serve.

PROSCIUTTO-AND-BASIL SANDWICH ROLLS

Steps:

• Mix cream cheese spread, basil and lemon juice until blended.
• Place bread slices in single layer on large sheet of wax paper. Use rolling pin to flatten each bread slice to 5x3-1/2-inch rectangle.
• Spread bread slices with cream cheese mixture. Top with prosciutto; roll up tightly.
• Wrap individually in plastic wrap.
• Refrigerate 1 hour. Cut each roll-up diagonally in half to serve.

PROSCIUTTO, MOZZARELLA, TOMATO, AND BASIL PANINI

Steps:

• Whisk olive oil, vinegar, and garlic in small bowl to blend; season dressing to taste with salt and pepper. Layer prosciutto, mozzarella, tomatoes, and basil over bottom of bread. Drizzle lightly with dressing, then sprinkle with salt and pepper. Press top of bread over. Cut bread equally into 4 sandwiches.
• Prepare barbecue (medium heat). Grill sandwiches until bread is golden brown and cheese melts, pressing occasionally to compact with large spatula, about 5 minutes per side.

MOZZARELLA AND PROSCIUTTO ROLL - PAULA DEEN

Steps:

• From the fresh mozzarella, home made or store bought, slice off a piece and using a rolling pin, roll it out into a smooth flat piece, about 1/2-inch thick. Place the prosciutto and fresh basil on the mozzarella and season with black pepper. Roll the layers up, either tie or slice before serving.

PROSCIUTTO ROLL UPS

Steps:

• Mix softened cheese and nuts in a medium bowl.
• Divide and spread on the proscuitto slices evenly.
• Top each with the spinach or arugula leaves.
• Roll up the meat tucking in the leaves as you roll.
• Cut each rollup into 1/2 inch slices.
• Place on a plate and cover and chill up to 6 hours.