F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Double-Grilled Antipasto Sandwiches
© Tina Rupp

Double-Grilled Antipasto Sandwiches

  • TOTAL TIME: 30 MIN
  • SERVINGS: 4
  • FAST

These gooey sandwiches get double-grilled: the prosciutto-wrapped provolone is grilled first before being sandwiched on grilled baguette. “In a pinch, I’ll use Polly-O string cheese instead of provolone,” says Grace Parisi.

  1. 1/2 pound thinly sliced prosciutto (overlapping on 4 sheets of deli paper)
  2. 1/2 pound soft provolone, sliced 3/4 inch thick and cut into 3-inch sticks
  3. Extra-virgin olive oil, for brushing
  4. 1 large baguette, split and cut into 4 pieces
  5. 1 large garlic clove, halved
  6. 1/2 pound marinated artichokes, drained and thickly sliced
  7. 2 roasted red bell peppers, cut into strips
  1. On a work surface, lay out the prosciutto on its paper. Lay 3 of the provolone sticks across the bottom of each “sheet” of prosciutto. Roll the prosciutto tightly around the cheese and cut each roll into 3 pieces (you should have about 12 total). Thread the rolls onto 2 pairs of skewers and brush with oil.
  2. Light a grill or preheat a grill pan. Brush the cut sides of the baguette with oil. Grill the bread over moderately high heat, turning once or twice, until toasted, about 5 minutes. Rub the cut side of the garlic on the inside of the bread and top with the artichokes and roasted peppers. Grill the prosciutto and cheese skewers, turning, until the cheese is melted, 5 to 6 minutes. Remove the rolls from the skewers and arrange them on the bread. Close the sandwiches and serve.
You Might Also Like

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22.