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Donal Skehan
Grilled Prosciutto Cheese Sandwiches | DonalSkehan.com
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Grilled Prosciutto Cheese Sandwiches

September 29

This is not a sad sandwich eaten at your desk, this is a proper is down experience and take your time. This uses a a handful of really good quality ingredients to make something spectacular, enjoy!

  • serves Serves 4
  • time 35 minutes

Method

  1. 1. To make the marinara, put the tomatoes in a pan with the olive oil, salt, garlic clove, basil leaves and a pinch of black pepper. Stir and simmer over a low heat, for about 20 - 25 minutes, until the sauce has thickened considerably.
  2. 2. Meanwhile, mix the pesto with the mayonnaise.
  3. 3. Lay the bread out on a chopping board and add some basil mayo to both sides, spreading out to the edges. Top the base with 3 slices of scamorza, then layer with 3 slices each of prosciutto, mozzarella, and finally a sprinkling of parmesan. Season with sea salt & black pepper and place the lid on top to sandwich the ingredients. Repeat until you have made all the sandwiches.
  4. 4. Melt half of the butter in a large frying pan on a medium heat. Add 2 sandwiches and press down with a weighted press or the back of a heavy pan. Fry for 5 minutes, then flip and cook for a further 5 minutes on the other side. Repeat with the remaining sandwiches.
  5. 5. Cut the sandwiches in half and arrange on serving plates. Once reduced and thickened, pour the marinara into a small bowl to serve on the side for dipping.

Ingredients

For the Chilli & Garlic Marinara
1 can (14 oz) good-quality chopped tomatoes
2 tbsp extra-virgin olive oil
1 tsp sea salt
1 large garlic clove, lightly crushed, skin left on
Small handful fresh basil leaves
For the Sandwiches
½ cup mayonnaise
6 tbsp basil pesto
4 small ciabatta or panini rolls, sliced in half
1¾ oz scamorza cheese, sliced
12 slices prosciutto
1 ball mozzarella (about 4 oz), sliced
1¾ oz Parmesan cheese, finely grated
3½ tbsp butter
Sea salt and freshly ground black pepper

For the chilli and garlic marinara:
1 x 400g can good quality chopped tomatoes
2 tbsp extra virgin olive oil
1 tsp sea salt
1 large garlic clove, crushed slightly, skin left on
Small handful fresh basil leaves
For the sandwiches:
100g mayonnaise
6 tbsp basil pesto
4 small ciabatta or panini rolls, sliced in half
50g scamorza cheese, cut into slices
12 slices prosciutto
1 ball mozzarella, cut into slices
50g Parmesan, finely grated
50g butter
Sea salt and freshly ground black pepper