Prosciutto roasted pepper mozzarella sandwich
60 Minutes | Per Sandwich
Artisan Bread
Sliced Prosciutto
Roasted Red Peppers
Fresh Mozzarella
Fresh Basil Leaves
Garlic Cloves Skin On
Extra Virgin Olive Oil
Coarse Ground Black Pepper
Place a large cast iron skillet or sauté pan on medium heat. Add 3 Tbsp extra virgin olive oil. Lightly press the garlic cloves to crack the skin. Do not remove the skin to ensure the garlic does not burn. Place the 3 or 4 garlic cloves in the oil. Allow the oil and garlic to slowly heat up.
Add 2 slices of artisan bread to the garlic oil. Toast each side for approximately 5 minutes or until the bread is golden brown and crispy.
Add the desired amount of prosciutto, roasted red pepper slices and fresh mozzarella to one slice of the bread.
Drizzle additional extra virgin olive oil on the mozzarella. Top with black pepper and a few fresh basil leaves. Cover the pan to allow the ingredients to warm and the cheese to melt.
Remove from the pan and top with the second piece of bread.
*****
If you want to roast your own red peppers – Preheat the oven to 400 degrees.
Place a red bell pepper in an oven-safe baking pan, and bake on the middle rack of the oven for 45 minutes.
Remove from the oven and place the pepper in a mixing bowl. Immediately cover the mixing bowl tightly with plastic wrap and set aside at room temperature for 30 minutes.
After the pepper has been covered at room temperature for 30 minutes, clean the pepper by removing the stem, skin and the seeds. Cut into strips for layering on the sandwich.
Artisan Bread
Sliced Prosciutto
Roasted Red Peppers
Fresh Mozzarella
Fresh Basil Leaves
Garlic Cloves Skin On
Extra Virgin Olive Oil
Coarse Ground Black Pepper
Place a large cast iron skillet or sauté pan on medium heat. Add 3 Tbsp extra virgin olive oil. Lightly press the garlic cloves to crack the skin. Do not remove the skin to ensure the garlic does not burn. Place the 3 or 4 garlic cloves in the oil. Allow the oil and garlic to slowly heat up.
Add 2 slices of artisan bread to the garlic oil. Toast each side for approximately 5 minutes or until the bread is golden brown and crispy.
Add the desired amount of prosciutto, roasted red pepper slices and fresh mozzarella to one slice of the bread.
Drizzle additional extra virgin olive oil on the mozzarella. Top with black pepper and a few fresh basil leaves. Cover the pan to allow the ingredients to warm and the cheese to melt.
Remove from the pan and top with the second piece of bread.
*****
If you want to roast your own red peppers – Preheat the oven to 400 degrees.
Place a red bell pepper in an oven-safe baking pan, and bake on the middle rack of the oven for 45 minutes.
Remove from the oven and place the pepper in a mixing bowl. Immediately cover the mixing bowl tightly with plastic wrap and set aside at room temperature for 30 minutes.
After the pepper has been covered at room temperature for 30 minutes, clean the pepper by removing the stem, skin and the seeds. Cut into strips for layering on the sandwich.