La Luce
Prosciutto & Robiola Sandwich
| Category: | Pizze |
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Notes
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Ingredients
| 2½ | oz. | Prosciutto di Parma (24 months) |
| 4 | oz. | Robiola cheese |
| 1 | oz. | Heirloom tomatoes |
| ½ | oz. | Roasted peppers (Skin off and sliced) |
| ½ | oz. | Grilled zucchini |
| ½ | oz. | Grilled red onions |
| 5 | oz. | Rosemary focaccia bread |
| 3 | oz. | Local arugula |
| 1 | oz. | Red pepper basil butter |
| Salt, pepper, and olive oil to taste |
Preparation
- Slice Prosciutto thinly.
- Sliced focaccia bread in half, toast in oven or grill until golden brown. Spread pepper basil butter on warmed bread.
- Place sliced Robiola cheese on top of bread and melt cheese in a hot salamander.
- Add Grilled Vegetables on top and close sandwich.
- Drizzle Arugula with olive oil, salt and pepper. Serve next to sandwich, cut in half.
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Prosciutto & Robiola Sandwich
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