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TEST KITCHEN APPROVED

Apple ‘n’ Prosciutto Sandwiches

Name: Apple ‘n’ Prosciutto Sandwiches
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 8 servings
Cuisine: Europe, Italian
Ingredients: 1/4 cup olive oil; 1/2 cup chopped walnuts; 2 tablespoons grated Parmesan cheese; 2 tablespoons minced fresh rosemary; 1 loaf (12 ounces) focaccia bread; 8 thin slices prosciutto; 1 medium apple, sliced; 6 ounces Brie cheese, rind removed and sliced

TEST KITCHEN APPROVED

2 Reviews

Total Time:Prep/Total Time: 20 min.

By Taste Of Home Editorial Team

Recipe by Elizabeth Bennett, Mill Creek, Washington

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Apr. 24, 2022

Prepared on an indoor grill, this apple prosciutto sandwich are spread with homemade rosemary pesto. They’re wonderful on a cool day with a bowl of butternut squash soup. —Elizabeth Bennett, Mill Creek, Washington

Test Kitchen Tips

Though Brie originates in France, you will probably find American versions (which are more affordable and widely available) in the grocery store. You can substitute American Camembert, a similar cheese, in any recipe that calls for Brie. True Camembert, also from France, has a more earthy and mushroom-like taste than Brie.

In Europe, Parmigiano-Reggiano and Parmesan are considered the same cheese. But in the U.S., Parmesan is a generic term that may not come from Italy’s Parmigiano-Reggiano region. Using the authentic Italian cheese (in a lesser amount than the original’s ½ cup) ensures a cheesy richness in the makeover with less fat and calories.

Check out these sandwich ideas that aren't just PB&J.

TEST KITCHEN APPROVED

Apple ‘n’ Prosciutto Sandwiches

Contest Winner

2 Reviews Add your review

Yield:8 servings

Prep:15 min

Cook:5 min

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Ingredients

1/4 cup olive oil
1/2 cup chopped walnuts
2 tablespoons grated Parmesan cheese
2 tablespoons minced fresh rosemary
1 loaf (12 ounces) focaccia bread
8 thin slices prosciutto
1 medium apple, sliced
6 ounces Brie cheese, rind removed and sliced

Text Ingredients

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Directions

1
In a blender, combine the oil, walnuts, cheese and rosemary; cover and process until blended and nuts are finely chopped. With a bread knife, split focaccia into 2 horizontal layers. Spread rosemary mixture over cut sides of bread.

2
On bottom of bread, layer the prosciutto, apple and Brie; replace bread top. Cut into quarters.
3
Cook on an indoor grill for 2-3 minutes or until bread is browned and cheese is melted. To serve, cut each wedge in half.