Antipasto Sandwiches
Ingredients:
250g thinly sliced proscuitto
125g extra old cheddar cut into 3/4 inch x 3 inch sticks
olive oil for brushing
1 large bagette, cut down the centre and cut into 2-3 pieces
1 large garlic clove, halved
250g marinated artichoke hearts, drained and sliced
125-250g roasted red peppers, cut into strips
a couple handfuls of fresh basil leaves
Basil Mayo:
1/4 cup mayonaisse
2 tbsp thinly sliced fresh basil leaves
splash of white wine vinegar, to taste
salt & pepper to taste
Method:
Heat up your grill pan, or light a grill, or fire up the Gordon Ramsay grill (or George Foreman grill....) Lay out 2 slices of proscuitto, overlapping slightly. Position on chunk of cheese at one end and lay a large basil leaf down the centre of the proscuitto. Roll up. Repeat with the other two chunks of cheese.
Take 2 wooden skewers and thread thru the bundles. Cut down the centre & set aside.
Lightly brush the insides of the baguettes with olive oil and lightly grill - get some lines going if you want! Remove from grill and rub the cut side of the garlic cloves along the insides. Set aside.
Next up, add the proscuitto skewers to the grill (medium-high) and cook 5-7 minutes, until the proscuitto is getting crispy and the cheese is getting melty.
While that's cooking, spread the inside of the baguettes with the basil mayo. Top with artichokes and red peppers and wait for those delicious proscuitto bundles to be ready!
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| waiting for the nom nom bundles! |
