For many individuals, living above an Italian Delicatessen should be the least of anyone’s worries. But for the vulnerable nose of a food adventurist it’s torment. When you get a 5am wake-up call and have to answer to the intoxicating smell of ciabatta baking in the oven downstairs, you’ll understand. Therefore, this recipe is inspired by all the distressed Italian lovers like myself, and can be enjoyed with a glass of Sauvignon Blanc or Barbera.
Ingredients:
1/2 cup bella di cerignola olive medley, pitted and chopped, or olives of personal choice
2 slices of bread
2 tablespoons olive oil
2 slices of provolone (cut in half)
2 slices of prosciutto, shredded and pulled apart by hand
1/4 cup Sarvecchio Parmesan, shredded
Directions:
With a brush, lightly coat each slice of bread with olive oil.
Place three half slices of provolone on one slice of bread. Next, add a even layer of prosciutto. For the third layer, add the chopped olive medley. For the final layer, spread the shredded Sarvecchio over the chopped olive medley, and place the remaining piece of bread on top.
Heat a skillet or griddle, over medium heat. When ready, place the Italian sandwiches on the skillet/griddle. Grill for 2 minutes, or until the cheese is starting to melt. Using a spatula, press firmly on the tops of the sandwiches, and then flip the sandwiches. Press down with the spatula again. Cook for an additional 30 seconds – 1 minute. Remove the Italian grilled sandwiches from heat and eat.
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