Seared Prosciutto Sandwich

Seared Prosciutto Sandwich
24 servings


Ingredients Weights Measures
Tomato Jam
extra virgin olive oil 6 fl oz 3/4 cup
yellow onions, small dice 12 oz. 3 cups
garlic, minced 6 oz. 3/4 cup
cumin seed - 1 Tbsp.
tomato paste 13.5 oz. 1-1/2 cups
canned crushed tomatoes, undrained 3 lb. + 12 oz. 1 qt. + 3-1/2 cups
salt and pepper - to taste
French bread baguettes (24 inch), each cut into 3 pieces, split 3 lb. + 5 oz. 8 each
unsalted butter, melted 12 oz. 1-1/2 cups
prosciutto 4.5 lb. 120 slices
GREY POUPON Classic Dijon Mustard 12 oz. 1-1/2 cups
Mimolette cheese, shaved 1.5 lb. 1-1/2 qt.
baby arugula 9 oz. 2 qt.
fresh basil, chiffonade 3 oz. 3 cups


TOMATO Jam: Heat oil in large saucepan on medium heat. Add onions; saute 2 to 3 min. until crisp-tender. Stir in garlic and cumin seed; cook several minutes or until aromatic. Stir in tomato paste; cook until heated through, stirring frequently. Add crushed tomatoes; stir. Bring just to boil on low heat; cover. Simmer 30 min. or until thickened to jam-like consistency, stirring occasionally; cool slightly. Puree until smooth. Season with salt and pepper.

FOR each serving: Brush cut sides of 1 baguette piece with 1 Tbsp. butter; toast on flat griddle. Sear 5 prosciutto slices (3 oz.) on flat-top griddle or in nonstick pan.

SPREAD 1 Tbsp. mustard onto bottom half of baguette; top with prosciutto and 1/4 cup (1 oz.) cheese. Heat under salamander 20 sec. or until cheese is melted; top with 1/3 cup arugula and 2 Tbsp. basil. Spread 1/4 cup Tomato Jam on inside of top half of baguette; use to cover sandwich. Cut diagonally in half; secure with picks.

Kraft Kitchens Tips

Substitute shaved Parmesan cheese for the Mimolette cheese.
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