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Prosciutto-Artichoke Sandwiches with
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Friday, November 10, 2006 Don't forget the candlelight!
Prosciutto-Artichoke Sandwiches with Bon Appétit October 1995 ˝ cup mayonnaise 1 tablespoon minced fresh rosemary or 1 teaspoon dried 1 tablespoon fresh lemon juice four 6-inch-long sections crusty Italian bread, split lengthwise two 6-ounce jars quartered marinated artichoke hearts, drained 12 thin prosciutto slices 8 ounces Bel Paese cheese, rind removed, sliced
Preheat broiler. Mix mayonnaise, rosemary and lemon juice in small bowl. Season generously with pepper. Spread mayonnaise over cut slices of bread. Place bottom slices on broilerproof pan. Arrange artichokes over bread, dividing equally. Top with prosciutto slices, then with cheese slices. Broil sandwiches about 6 inches from heat source until cheese melts and is golden, about 3 minutes. Close sandwiches; cut sandwiches in half and serve. 4 servings. Click for Index - Pork Recipe Archives La Belle Cooking Boutique |
