OUR RECIPES

Prosciutto & Grilled Vegetable Sandwich

OUR RECIPES

Prosciutto & Grilled Vegetable Sandwich

A feast for the eyes and taste buds, this satisfying yummy sandwich can be served for lunch or dinner.

2
10
10
1 small Red pepper, quartered

1 small Eggplant (cut lengthwise into 1/2-inch/1 cm thick slices)

1 small Zucchini (cut lengthwise into 1/2-inch/1 cm thick slices)

1 tbsp (15 mL) Olive oil

Pinch each salt and pepper

1/4 cup Roasted garlic hummus

2 pieces Herb focaccia bread (6- x 5-inch/15 x 13 cm pieces), toasted

6 slices Schneiders® Prosciutto

1/2 cup Arugula

2 tbsp Grated parmesan cheese

2 tsp (10 mL) Prepared balsamic glaze

Toss together red pepper, eggplant, zucchini, olive oil, salt and pepper.

Preheat grill to medium-high heat; grease grate well. Grill red pepper, eggplant and zucchini for 3 to 5 minutes per side or until well marked and tender.

Spread hummus over bottom half of focaccia bread. Top with prosciutto, grilled veggies and arugula. Sprinkle with Parmesan and drizzle with balsamic glaze. Cap with remaining bread.

Notes:
Substitute roasted red pepper, spicy or olive hummus for roasted garlic hummus if desired. Substitute ciabatta bread for focaccia bread if desired.