Mozzarella and Prosciutto Sandwiches with Sweet-and-Sour Peppers
A combination of sweet-and-sour peppers, onions, and raisins jazz up these mozzarella and prosciutto sandwiches.
Mozzarella and Prosciutto Sandwiches with Sweet-and-Sour Peppers
Photo Credit : Adam DeTour/styling by Sheila JarnesAgrodolce is an Italian condiment made with vinegar, sugar, and sometimes wine. It may have dried fruit mixed in, or pine nuts, or vegetables. In any case, the contrast of the sweetness and the acidity is what makes it special. Vegetarians can always eliminate the meat—it’s delicious either way.
This recipe first appeared in the May/June 2024 issue of Yankee Magazine.
Yield:
4 sandwichesIngredients
3 tablespoons olive oil, plus more for drizzling bread
2 red peppers, stemmed, seeded, and cut lengthwise into ½-inch-thick strips
½ medium red onion, peeled and cut lengthwise into ½-inch wedges
3 tablespoons raisins (preferably golden)
2 tablespoons balsamic vinegar, plus more for drizzling bread
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2/3 cup water
1 tablespoon granulated sugar
4 fresh, crusty ciabatta or sausage rolls, split lengthwise
8–12 slices fresh mozzarella
8 slices prosciutto (optional)
½ cup basil leaves
Instructions
In a medium skillet, warm the oil over medium-high heat. Add the peppers and onion and cook until they begin to soften, about 5 minutes. Reduce heat to medium. Add the raisins, balsamic vinegar, kosher salt, and black pepper, and cook, stirring often, until the peppers begin to look glazed, about 2 minutes. Add water and cook, stirring occasionally, until the water reduces to a glossy sauce. Add the sugar and stir until dissolved. Remove from heat.
Drizzle the rolls lightly with oil and vinegar on both sides. Layer enough mozzarella on the bottom halves of the rolls to cover the bread surface. Top each with 2 slices of prosciutto, if using. Top prosciutto with equal portions of the pepper mixture and some basil leaves. Top with bread, slice in half, and serve.
Amy Traverso
Amy Traverso is the senior food editor at Yankee magazine and co-host of the public television series Weekends with Yankee, a coproduction with WGBH. Previously, she was food editor at Boston magazine and an associate food editor at Sunset magazine. Her work has also been published in The Boston Globe, Saveur, and Travel & Leisure, and she has appeared on Hallmark Home & Family, The Martha Stewart Show, Throwdown with Bobby Flay, and Gordon Ramsay’s Kitchen Nightmares. Amy is the author of The Apple Lover’s Cookbook, which was a finalist for the Julia Child Award for best first-time author and won an IACP Cookbook Award in the “American” category.
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