Prosciutto, Havarti and Apple Sandwich

Recipe from Brian Brooks

Adapted by Matt Lee and Ted Lee

Updated May 1, 2024

Total Time
10 minutes
Rating
4(52)
Comments
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Here is an easy sandwich with a great balance of salt and sweet, as strong a candidate for school lunch as an office brown bag. The night before, assemble your ingredients and grill the sandwich for about five minutes, then put it in a sandwich bag, and place in the fridge. By noon the next day: luncheon excellence. —Matt Lee And Ted Lee

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Ingredients

Yield:1 sandwich
  • 1piece ciabatta sandwich bread, about 4½ inches long
  • 2large slices havarti cheese, sliced thin
  • 3large slices prosciutto
  • ½Fuji apple, cored and sliced into half-moons ⅛ inch thick
  • 1½teaspoons butter
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

111 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 7 grams protein; 472 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Split ciabatta, and place one slice of cheese on one half. Top with prosciutto, followed by apple slices, the second slice of cheese and the other half of the bread.

  2. Step 2

    Melt butter in a 9-inch skillet over medium-high heat. When it froths vigorously, transfer sandwich to skillet. Place a grill press or a cast iron skillet on top of sandwich, and apply gentle pressure for about 2½ minutes. With a spatula, carefully flip sandwich, replace grill press, apply pressure and grill 2 minutes more. Let cool. Place in sandwich bag, and store in refrigerator.

Ratings

4 out of 5
52 user ratings
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Comments

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Seth

The first time I tried this sandwich the butcher had sliced the prosciutto way too thick, so it was tough and it overpowered everything else. Tried again with thin-sliced meat and what a difference. Yummy and quick!

Kathy

Excellent! Such a great balance of flavors. I brushed them with melted butter and cooked them on a panini press. Couldn’t wait to devour but I can imagine it would get even better after the flavors have melded more.

Catherine

I made this, but the substitution of horseradish Havarti with chives overpowered the prosciutto. With regular Havarti, this would have been delicious.

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Credits

Adapted From Brian Brooks

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