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Prosciutto Mozzarella Sandwiches with Spinach-Basil Pesto

April 2009
by Eddie Sell

This sandwich is guaranteed to keep them coming back for more! This is a delicious item for any lunch menu or special occasion where a flavor-packed sandwich is called for.

This sandwich pairs well with shoestring fries, chips, fruit salad, and/or an olive medley.

Serves: 6 (4-10, depending on hunger and serving intention)
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Onions: 10-15 minutes
Sandwich in oven: 10-minutes
Total Time: 35-40 minutes

2-4 tablespoons of olive oil
3 onions, thinly sliced
1/2 teaspoon sugar
Salt & pepper to taste

1/2 -1 pound thinly sliced prosciutto (preferably imported if you can splurge a little)
12 slices of Mozzarella cheese

2 cups fresh spinach (rinsed & patted dry)
3 large tomatoes (sliced)
1 cup sun dried tomatoes (canned or dry, if dry place in warm water for 10 minutes to rehydrate, pat dry)
1 French or sourdough baguette
4-6 tablespoons Spinach-Basil Pesto

Preheat oven to 375° F.
Heat the olive oill in a large skillet & cook onions over medium heat. Add the sugar, salt & pepper to taste. Stir the onions occasionally until onions are caramelized - browned & sweet - about 10-15 minutes. Lower the heat if the onions start to burn. Remove onions from the skillet & place on a paper towel to drain.
With a serrated bread knife, slice the bread in half horizontally. Onto the bottom half, layer first the prosciutto then the cheese. Place the open sandwich on a sheet pan & place in the preheated oven for 10 minutes, or until cheese is slightly melted & the bread is toasted.
Remove the sandwich from the oven. Add the onions, spinach & tomato to the prosciutto/cheese half. On the top half, spread an even layer of pesto & add the sun dried tomatoes. Put the sandwich together and slice into 6 portions - 4 if you're all really hungry, or you can go the other direction: 10 if you'd like to serve this as an appetizer.
Serve & enjoy!