Best David Alan Griers Prosciutto Sandwich Recipes

Prosciutto, Cantaloupe and Butter Sandwich with Basil Drizzle image

Provided by Molly Yeh

Time 30m

Yield 2 servings

Number Of Ingredients 12

2 cups loosely packed fresh basil leaves
1 cup fresh parsley leaves
1/2 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
1 clove garlic, crushed and peeled
Juice of 1/2 lemon (about 2 tablespoons)
1 Calabrian chile
1/2 cup extra-virgin olive oil
8 tablespoons good-quality salted butter, softened
One 16- to 18-inch baguette, split and warmed
6 ounces thinly sliced prosciutto
1/4 peeled and seeded ripe cantaloupe, very thinly sliced (a vegetable peeler works well)

Steps:

For the basil drizzle: Combine the basil, parsley, salt, red pepper flakes, garlic, lemon juice and chile in a mini food processor and pulse to make a chunky paste. Add the olive oil and process until smooth and bright green.
For the prosciutto, cantaloupe and butter sandwich: Spread the butter on both cut sides of the baguette. Drizzle the bottom piece with a tablespoon or so of the basil drizzle. Layer the prosciutto and cantaloupe on the bottom piece of the baguette, ruffling and folding the prosciutto as you go. Drizzle a tablespoon of the basil drizzle over the top. Drizzle the cut side of the top piece with 1/4 cup or so of the basil drizzle. Place the top piece of baguette on the prosciutto and cantaloupe and cut into 2 sandwiches using a serrated knife. Serve the extra basil drizzle on the side or reserve for another use.

David Alan Grier's Prosciutto Sandwich image

Provided by Martha Stewart

Yield Makes 1 sandwich

Number Of Ingredients 4

1 6-inch piece baguette, halved horizontally
Extra-virgin olive oil
Thinly sliced Prosciutto de Parma
Cured olives, for serving

Steps:

Drizzle olive oil over cut sides of the baguette. Place a few slices prosciutto on cut side of one-half of baguette; cover with the remaining half to make a sandwich. Serve with cured olives.

Prosciutto Sandwich image

Provided by Martha Stewart

Number Of Ingredients 4

8 tablespoons (1 stick) unsalted butter, room temperature
2 baguettes, halved horizontally
4 tablespoons Scallion Oil for Prosciutto Sandwich
6 ounces very thinly sliced prosciutto di Parma

Steps:

Smear 4 tablespoons butter over the bottom half of each baguette. Drizzle with oil. Divide prosciutto evenly between the baguettes. Place the top halves over the prosciutto. Cut each baguette crosswise into 4 pieces. Serve immediately.

Prosciutto and Melon Panino image

Provided by Giada De Laurentiis

Time 11m

Yield 1 serving

Number Of Ingredients 6

Nonstick olive oil cooking spray
2 ounces Brie cheese, cut into thin slices
1 (4 by 4-inch) square focaccia, halved horizontally
2 paper-thin slices prosciutto
1/2 cup lightly packed baby arugula
2 thin slices cantaloupe

Steps:

Spray a panini grill or griddle with nonstick spray. Heat over medium heat. Arrange half of the cheese over the bottom piece of focaccia. Arrange the prosciutto, arugula, and then the cantaloupe atop the cheese. Cover with the remaining cheese, then the focaccia top.
Grill the panino until the cheese melts and the bread is crisp and golden, about 6 minutes. Cut the panino in half and eat.