Prep 1 hr
Cook 30 mins
From the One-Up Restaurant at the top of the Hyatt on Union Square in San Francisco. Found this recipe in the June 1988 issue of Bon Appetit. Serve with finely chopped fresh tomatoes in a light vinaigrette as a first course or appetizer.
- 12 ounces provolone cheese
- 1 garlic clove, pressed
- 1⁄4 cup pine nuts, toasted
- 5 prosciutto, thinly sliced, halved crosswise
- 10 basil leaves
- 1⁄4 cup all-purpose flour
- 2 eggs, room temperature
- 1 (5 ounce) package panko breadcrumbs (Japanese dried breadcrumbs)
- 3⁄4 cup unsalted butter, clarified
- Cut smoked cheese into 15, 1/4"-thick slices.
- Rub with garlic. Sprinkle some pine nuts over one cheese slice; press to adhere.
- Cover with one prosciutto slice, trimming to fit.
- Top with basil leaf.
- Cover with second cheese slice, pine nuts, prosciutto and basil leaf.
- Cover with third cheese slice, forming sandwich.
- Repeat with remaining cheese, pine nuts, prosciutto and basil, making four more sandwiches. Set aside.
- Place flour in medium bowl.
- Add eggs and whisk until smooth.
- Strain through fine sieve to remove any lumps.
- Dip one sandwich in batter, allowing excess to drip off.
- Dredge in breadcrumbs, pressing to coat completely.
- Repeat with remaining sandwiches, batter and breadcrumbs.
- (Can be prepared three hours ahead; chill.).
- Preheat oven to 350 degrees farenheit.
- Melt butter in heavy large skillet over medium heat.
- Add sandwiches and cook until golden brown, about three minutes per side.
- Transfer to heavy baking sheet.
- Bake until cheese softens, about five minutes.
- Transfer sandwiches to plates.
- Serve immediately.