Italian Open-Face Sandwiches

Name: Italian Open-Face Sandwiches
Yield: 4 servings
Ingredients: 2 tablespoons of the butter (you’ll still need 2 tablespoons); 4 large, 3/4-inch-thick hand-cut slices from a loaf of semolina bread for the sandwich bread; 1/2 pound prosciutto di Parma for the baked ham; 3/4 pound Fontina cheese, thinly sliced, for the Gruyère; 12 fresh basil leaves for the tarragon; 1 can artichoke hearts, drained and thinly sliced

December 9, 2011

Recipe information

Yield
4 servings

Ingredients

Omit

2 tablespoons of the butter (you’ll still need 2 tablespoons)

Swap

4 large, 3/4-inch-thick hand-cut slices from a loaf of semolina bread for the sandwich bread

1/2 pound prosciutto di Parma for the baked ham

3/4 pound Fontina cheese, thinly sliced, for the Gruyère

12 fresh basil leaves for the tarragon

Add

1 can artichoke hearts, drained and thinly sliced

Preparation

Prepare just as for the master recipe, #252, preheating the pan and making the white sauce. Lightly toast the bread under a hot broiler. Spread the toasted bread with the white sauce. Top the bread with layers of prosciutto, sliced artichokes, and Fontina. Melt the cheese under the broiler and serve. Swap the basil for the chopped tarragon in the salad and serve alongside the open-face sandwiches.

Rachael Ray 365: No Repeats

TagsSandwich Italian European Main Dinner Lunch Cookbooks

Recipe notes

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