Wednesday, July 10, 2013

Mozzarella, Prosciutto, and Peach Sandwiches

Sometimes simple is best, and less is definitely more.  As much as I love good ol' comfort food, there are times, especially during the summer months, that I tend to gravitate towards those recipes that are simple, light and quick. 
I can't count how many times I've said that I love all the fresh fruits and vegetables that are avaiable during the summer months, and how much I love to utilize all those fresh fruits and veggies, but it's the truth.  I love fresh produce.  So during the summer I keep all types of fresh fruits and veggies on hand, both for snacking and to incorporate in meals.
Enter these sandwiches.  I love fresh, in season peaches.  They are sweet, juicy and bursting with fresh flavor.  There's truly nothing better than a fresh peach.  I've kept these in stock in our fruit bowl as of late.  While I love eating them by themselves, I like to incorporate them into various types of recipes.  I love the idea of fresh peach slices between two pieces of crispy, buttery bread. 
 
These sandwiches were so incredibly simple with very few ingredients, but they were packed with tons of flavor.  The crispy, fresh bread, sweet fig preserves, fresh mozzarella, salty prosciutto and sweet, ripe peaches.  It all makes for a perfect sandwich.  It took no time to assemble, making it perfect for those weeknight meals but it is definitely impressive enough for entertaining. 

Mozzarella, Prosciutto and Peach Sandwiches
Ingredients:

2 Tbsp fig preserves
1 Cup baby spinach
1/2 Package prosciutto
1/2 Pound fresh mozzarella, thickly sliced (about 6 slices)
1 Peach, washed and thinly sliced
4 Slices Ciabatta bread
1 1/2 Tbsp butter, room temperature

Directions:

Place a griddle or grill pan over low-medium heat.  Spread butter, evenly on one side of each piece of bread the place on the pre-heated grill pan.  Toast until lightly golden on the edges, about 5 minutes, flip and cook an additional 1 minute.  Remove toasted bread slices and place on a plate.

To assemble the sandwich, evenly spread half a tablespoon of fig preserves on the unbuttered side of each bread.  Place half a cup of baby spinach on 2 pieces of bread, topped by 3 slices of mozzarella, followed by roughly torn proscuitto, and lastly peach slices.  Finally place the other piece of bread on top of the peaches.  Enjoy

Recipe source: A Lynsey Original

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