Milano Baguette Sandwich Prosciutto Recipe Foodcom

Steps:

• Spread mayo onto bottom piece of the baguette, then layer with arugula, tomato, mozzarella, fresh basil and prosciutto.
• Drizzle with a little Italian dressing and add top piece of the baguette.
• Slice into individual servings- depending on the size of your baguette and the purpose of your sandwich (for the baby shower, we sliced them into small- 3 bite sandwiches (apx 2 inch), for myself, I've sliced them into 4 or 5 inch sections.
• Enjoy.

Steps:

• Slice baguettes in half and then lengthwise but don't cut all the way through.
• Slather the bottom half of the baguettes with pesto. Top with prosciutto, tomatoes and mozzarella. Drizzle with olive oil and season with salt and pepper. Placing the mozzarella on top will keep the top of bread from getting soggy from tomatoes.
• Wrap sandwiches tightly in parchment and slice in half. Pack away.
• Place walnuts, cheese, garlic, and 1/2 cup olive oil in a blender and puree until smooth. Add basil and parsley, and then with the motor running, gradually add the remaining olive oil until pesto is thick and smooth. Season with salt and pepper, to taste.

Steps:

• Cut the baguettes into thirds and then down the middle. I buy baguettes par baked then finish them off at home so they're nice and warm, soft and crisp.
• Brush both sides of the sandwich bread with good olive oil.
• Lay out about 3 slices of prosciutto on bottom side of each sandwich. (or however much meat you'd like).
• Make sure you squeeze out the excess water from the mozzarella balls with a paper towel. Place 3-4 slices of sliced mozzarella on top of the prosciutto.
• Cover the tops of the mozzarella with basil leaves, and place tops of the sandwich bread.
• YUM!

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.

Steps:

• Slice baguette lengthwise, but not all the way through. Set aside. In a bowl, combine mayonnaise and pesto. Set aside.
• Build sandwich by first spreading both sides of baguette with pesto mayonnaise. Add basil leaves, prosciutto, and mozzarella slices. Slice sandwich in quarters for serving.

Steps:

• Split the baguette open and lightly brush with oil, then season lightly with salt and pepper. Thinly slice the roasted pepper. Layer on the prosciutto, provolone, basil, red pepper, balsamic glaze and salami. Top with the top half of the baguette. (Layering the meat on the bottom and top of the sandwich prevents the fillings from soaking through and making the bread soggy.)
• Put a bowl or other heavy object (such as a large can or jar) on the sandwich to press it for 1 hour before serving. Or, pack it in the bottom of your lunchbox, under a glass container or drink.