62 prosciutto olive sandwiches Recipes

fontina cheese, sliced into 8 slices, rustic white bread, red onion, sliced paper thin, baby spinach leaves, paper thin prosciutto, olive oil

broccoli rabe (rapini; about 1 large bunch), kosher salt, garlic cloves, smashed, olive oil, crushed red pepper flakes, grated pecorino, honey, country-style bread, sliced provolone cheese, sliced sweet coppa or prosciutto, olive oil (for skillet)

olive oil, chopped walnuts, grated parmesan cheese, minced fresh rosemary, focaccia bread, prosciutto, apple, sliced, brie cheese, rind removed and sliced

carapelli extra virgin olive oil, rustic italian or sourdough bread, prepared basil pesto, provolone cheese, prosciutto, whole, well-drained bottled roasted red peppers , cut into strips

olive oil, garlic, minced, yellow onion, diced, smoked paprika, dried basil, dried oregano, lean ground beef, prosciutto, finely chopped, tomato sauce, ketchup, balsamic vinegar, grated parmesan cheese, salt and ground black pepper, to taste, bulkie rolls, toasted, provolone cheese

olive oil, onion, halved and cut into strips, red pepper, seeded and cut into strips, yellow pepper, seeded and cut into strips, sliced prosciutto or 3 oz sopressata or 3 oz pancetta or 3 oz salami, cut into strips, fresh basil, chopped, eggs, mascarpone cheese (can use softened whipped style cream cheese), salt, fresh ground black pepper, butter, ciabatta, quartered and split, fontina or 4 slices provolone cheese

prosciutto, thinly sliced , overlapping on 4 sheets of deli paper, provolone, soft, sliced 3/4 inch thick and cut into 3-inch sticks, extra-virgin olive oil, for brushing, baguette, split and cut into 4 pieces, garlic, halved, marinated artichokes, drained and thickly sliced, roasted red bell peppers , cut into strips

chopped anchovy fillet, capers (preferably salt-packed), rinsed, chopped, garlic clove, minced, grated lemon peel, grated orange peel, nicoise olives, pitted, divided, extra-virgin olive oil plus additional for brushing and drizzling, chopped fresh basil plus 24 whole leaves for garnish, fresh lemon juice, ficelle or narrow baguette, split horizontally in half, prosciutto slices, balls fresh mozzarella cheese, drained , cut into 1/3-inch-thick slices

plum tomato, black olive paste, chopped fresh basil leaves, fresh mozzarella, trimmed arugula, extra-virgin olive oil, parmesan focaccia, sliced prosciutto

sourdough bread (about 8 oz), olive oil or melted butter, sliced smoked gouda, sliced prosciutto, sliced red onions, tomato, shredded fontina cheese

olive oil, onion, diced small, carrot, diced small, celery, diced small, minced garlic, tomato paste, whole tomatoes , crushed by hand and juice reserved, chicken stock, marjoram, salt, freshly cracked black pepper, balsamic vinegar, heavy cream, chopped fresh basil leaves, grated fontina cheese, grated sottocennere cheese , or other truffled cheese, white sandwich bread, very thin slices prosciutto, sliced crimini mushrooms, olive oil, divided

coarsely chopped walnuts, extra-virgin olive oil, grated parmesan cheese, garlic clove, lightly packed) fresh basil leaves (about 3 1/2 oz), thick slices country-style white bread, olive oil (for brushing ), sliced prosciutto, fresh mozzarella cheese , cut into 1/4-inch-thick slices, aged balsamic vinegar

olive oil, walnuts, chopped, parmesan cheese, grated, fresh rosemary, minced, focaccia bread, prosciutto , thin, apple, sliced, brie cheese, rind removed and sliced

french or italian bread , ends discarded, cut into 16 (1/2-inch) thick slices, unsalted butter, softened, white truffle oil , or extra-virgin olive oil, salt, brie, thinly sliced, sliced prosciutto di parma, ripe pears, cored and very thinly sliced, slab bacon , cut into lardons (1/4-inch by 1/4-inch by 1-inch pieces), chopped shallot, red wine vinegar, creole mustard, chopped chives, salt and pepper, mixed salad greens

olive oil, divided, sliced red onions, golden brown sugar, balsamic vinegar, dried crushed red pepper, thick slices crusty bread (each 4x6 inches), prosciutto, fresh ricotta cheese, fresh rosemary sprigs

baguette , slices 2 per sandwich (not too thick), prosciutto , fairly thin (not paper thin, you don tsp want it falling apart), provolone cheese , 2 per sandwich, olives (to toast the baguettes), eggs (large or extra large), boursin cheese (garlic herb, chive, any combination, you can use the whole container for very creamy eggs or less if), black olives, sliced (more or less to taste, 1 small 4 oz can works perfect ), butter, salt, pepper, egg yolks (use extra large eggs), fresh lemon juice, sun-dried tomatoes, chopped (packed in oil), butter, olive oil, salt, pepper

freshly baked good quality italian roll (substitute 2 slices stone ground whole wheat or uneseeded rye bread, preferably artisan made), prosciutto ham, thinly sliced, but in whole pieces, not shredded , the amount depending on the size of the roll, herbed sun-dried tomatoes , in olive oil (you may substitute an equivalent amount of julienned, if desired), aged provolone cheese, thinly sliced, herbed olive oil , from the sun-dried tomatoes, if desired (substitute a vintage extra-virgin olive, dried sweet basil and dried greek oregano), parsley, rolled anchovy fillet, with caper on a small piece of boston lettuce, caponata or pickled cauliflower or asparagus, tip on a small leaf of leaf lettue

asparagus , stalks tough ends broken off, extra virgin olive oil, kosher salt, fresh thyme, sourdough bread, butter, garlic clove, peeled, white wine vinegar, kosher salt, extra-large eggs, fontina or 3 oz gruyere cheese, cut into four 1/8 inch thick slices, good-quality prosciutto, extra virgin olive oil , for drizzling over the sandwiches, freshly cracked black pepper , to taste