Ingredients
8 slices sourdough-type bread
1 pound scamorza cheese, smoked or unsmoked, cut into 8 slices
2 whole marinated sweet red peppers cut into 4 pieces
4 marinated artichokes, drained and finely chopped
Directions
Place 2 slices of the cheese on each of 4 slices of bread. Top each with a pepper slice and spread the artichokes over the peppers. Top each with the remaining slices of bread. Cut each sandwich in half and serve. For an antipasto, cut the sandwiches in quarters.
Variation: Melt slices of scamorza in a small nonstick saute pan. Sprinkle the slices with a little white vinegar before transferring them to bread slices.
This recipe is from CIAO ITALIA PRONTO by Mary Ann Esposito, published by St. Martin's Press in 2005.
This recipe is featured on Season 0 - Recipes without show numbers.
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