Ingredients
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8
slices prosciutto
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1 tablespoon
Filippo Berio extra-virgin olive oil
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1
zucchini, cut intothin lengthwise slices
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1
summer squash, cut intothin lengthwise slices
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8
slices salame
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8
slices provolone cheese
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INGREDIENTS
Directions
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Cook the prosciutto in a sauté pan with the olive oil until it begins to crisp. Remove and drain the slices on a paper towel.
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Build 4 sandwiches using 1 slice of zucchini, topped with 2 slices of prosciutto, then a slice of summer squash, then 2 slices of salame, another slice of zucchini, 2 slices of provolone, and finally, another slice of summer squash.
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Drizzle the top of each sandwich with a little olive oil and serve with a knife and fork.
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