Prosciutto Artichoke Sandwiches With Rosemary Mayonnaise Recipes

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PROSCIUTTO-ARTICHOKE SANDWICHES WITH ROSEMARY MAYONNAISE

If you prefer to serve prosciutto without the mayonnaise, the spread here can be replaced by tomato slices sprinkled with a little chopped rosemary.

Yield Serves 4

Number Of Ingredients 7



Prosciutto-Artichoke Sandwiches with Rosemary Mayonnaise image

Steps:

  • Preheat broiler. Mix mayonnaise, rosemary and lemon juice in small bowl. Season generously with pepper. Spread mayonnaise over cut sides of bread. Place bottom slices on broilerproof pan. Arrange artichokes over bread, dividing equally. Top with prosciutto slice, 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.

1/2 cup mayonnaise or low-fat mayonnaise
1 tablespoon minced fresh rosemary or 1 teaspoon dried
1 tablespoon fresh lemon juice
4 6-inch long sections crusty Italian bread, split lengthwise
2 6-ounce jars quartered marinated artichoke hearts, drained
12 thin prosciutto slices
8 ounces Bel Paese cheese rind removed, sliced

PROSCIUTTO AND BRIE SANDWICHES WITH ROSEMARY FIG CONFIT

Categories     Sandwich     Food Processor     Lunch     Brie     Fig     Rosemary     Chill     Prosciutto     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 sandwiches

Number Of Ingredients 12



Prosciutto and Brie Sandwiches with Rosemary Fig Confit image

Steps:

  • Make sandwiches:
  • With a serrated knife halve rolls horizontally or cut loaf diagonally into 4 pieces, halving each piece horizontally.
  • Spread cut sides of bread with confit and make 4 sandwiches with prosciutto and Brie.
  • Make rosemary fig confit:
  • In a 1 1/2-quart heavy saucepan stir together ingredients and simmer, covered, 20 minutes. Remove lid and simmer mixture, stirring occasionally, until most liquid is evaporated and mixture is thickened. In a food processor coarsely purée fig mixture. Confit may be made 5 days ahead and chilled, covered.
  • Bring confit to room temperature before using. Makes about 1 1/4 cups.

For sandwiches
4 ciabatta* rolls (about 4 inches square) or a long loaf (about 20 inches) French or Italian bread
about 1/2 cup rosemary fig confit
1/4 pound thinly sliced prosciutto
1/4 pound Brie, cut into thin slices
For rosemary fig confit
1 cup dried Calimyrna figs, chopped fine
1/2 cup dry white wine
1/2 cup water
3 tablespoons honey
1 teaspoon chopped fresh rosemary leaves
*Ciabatta rolls are available at some specialty bakeries.

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