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Recipes // Sandwiches and Wraps // The Party Sandwich

The Party Sandwich

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Ingredients
  • One large round of bread, sliced through the center lengthwise
  • 3-4 tablespoons extra virgin olive oil
  • 1 container mascarpone cheese
  • 1 package prosciutto, thin sliced
  • 2 packages (8 oz each) fresh mozzarella cheese, sliced
  • 3-4 large ripe tomatoes, sliced thin
  • 1 package fresh basil or arugula
  • Salt and pepper to taste
Method

If bread is uncooked, brush top with egg wash, then sprinkle course salt and pepper over top. Bake according to package instructions or until golden brown. Remove from oven and let cool. Slice bread lengthwise through the middle.

Open bread and drizzle olive oil on both slices. Spread mascarpone over bread slices. Add a layer of prosciutto, fresh mozzarella, tomato and basil or arugula. Sprinkle with salt and pepper. Slice in pizza-like slivers, or use the dinner roll pattern to cut out individual mini sandwiches.

Jan's Note: My idea was to build the Caprese Salad in between a large round of bread that you bake off in the oven and then slice lengthwise through the middle. When I found a pie tin of uncooked dinner rolls in the freezer section of the store, I knew it was the perfect place to start!

So, here's what I did: I took the frozen round of dinner rolls (there were about a dozen rolls in the pie tin, compressed together) and I brushed egg wash over the top. (Just take one egg and a tablespoon of milk. Whisk it up with a fork and then brush it over the top of the bread with a pastry brush before it goes into the oven. That's what gives the bread that beautiful brown shiny finish!)

Next, I sprinkled some sea salt and fresh ground pepper over the egg wash and baked the bread until golden brown. I let the bread cool down and then sliced it through the middle. Now I was ready to build the best ever Caprese Salad Sandwich!

If you can't find the frozen rolls (I found mine at Target) you can make this delicious sandwich with foccacia bread or any bread that you like! Buon Appetito!

Recipe courtesy Jan D'Atri

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