The success of this quick but appealing sandwich depends upon the ingredients being cut almost paper thin and uniform in size. These are a snap to put together, wonderful for a luncheon accompanied by a green salad and fresh fruit. Or team them with Zuppa di Fagioli for a fall or winter supper. These sandwiches can also be made cocktail size for a more formal affair.
6 slices Italian bread, cut 3/4-inch thick from a 9-inch round
6 tablespoons Filippo Berio Extra-Virgin Olive Oil
2 small zucchini cut lengthwise in thin strips
1/4 pound prosciutto, thinly sliced
2 plum tomatoes, cut in thin rounds
1/2 pound sliced mozzarella or Fontina cheese
Black pepper to taste
Place the bread in a single layer in a broiling pan and drizzle each slice with 1 tablespoon olive oil. Top each slice with the remaining ingredients in the order given. Sprinkle with a little black pepper.
Broil the sandwiches about 6 inches from the heat until the cheese has bubbled and is nicely browned. Serve the sandwiches immediately.
Note: Use fresh mozzarella (fior di latte) if available. Its mild and delicate taste is unbeatable. A combination of mozzarella and Fontina works well, too.
This recipe is from NELLA CUCINA by Mary Ann Esposito, published by William Morrow and Company Inc., in 1993.
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