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Apple ‘n’ Prosciutto Sandwiches

0 | 0 Reviews
Total Time:Prep/Total Time: 20 min.

By Taste Of Home Editorial Team

Recipe by Elizabeth Bennett, Mill Creek, Washington

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Apr. 24, 2022

Prepared on an indoor grill, this apple prosciutto sandwich are spread with homemade rosemary pesto. They’re wonderful on a cool day with a bowl of butternut squash soup. —Elizabeth Bennett, Mill Creek, Washington


Test Kitchen Tips
  • Though Brie originates in France, you will probably find American versions (which are more affordable and widely available) in the grocery store. You can substitute American Camembert, a similar cheese, in any recipe that calls for Brie. True Camembert, also from France, has a more earthy and mushroom-like taste than Brie.
  • In Europe, Parmigiano-Reggiano and Parmesan are considered the same cheese. But in the U.S., Parmesan is a generic term that may not come from Italy’s Parmigiano-Reggiano region. Using the authentic Italian cheese (in a lesser amount than the original’s ½ cup) ensures a cheesy richness in the makeover with less fat and calories.
  • Check out these sandwich ideas that aren't just PB&J.
    • TEST KITCHEN APPROVED

    Apple ‘n’ Prosciutto Sandwiches

    Contest Winner
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    Yield:8 servings
    Prep:15 min
    Cook:5 min
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    Ingredients

    • 1/4 cup olive oil
    • 1/2 cup chopped walnuts
    • 2 tablespoons grated Parmesan cheese
    • 2 tablespoons minced fresh rosemary
    • 1 loaf (12 ounces) focaccia bread
    • 8 thin slices prosciutto
    • 1 medium apple, sliced
    • 6 ounces Brie cheese, rind removed and sliced
    Text Ingredients
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    Directions

    1. In a blender, combine the oil, walnuts, cheese and rosemary; cover and process until blended and nuts are finely chopped. With a bread knife, split focaccia into 2 horizontal layers. Spread rosemary mixture over cut sides of bread.
    2. On bottom of bread, layer the prosciutto, apple and Brie; replace bread top. Cut into quarters.
    3. Cook on an indoor grill for 2-3 minutes or until bread is browned and cheese is melted. To serve, cut each wedge in half.

    Nutrition Facts

    1 sandwich: 336 calories, 21g fat (6g saturated fat), 35mg cholesterol, 668mg sodium, 27g carbohydrate (4g sugars, 2g fiber), 13g protein.
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