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Foodgeek: |
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Rating: |
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Servings: |
1 recipe |
Prep. Time: |
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Ingredients: |
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1 loaf Italian bread (a long slender loaf)
1/4 lb. butter, softened
2 eggs, hard boiled, peeled and chopped
6 anchovy fillets
3 tsp. capers
2 cloves garlic, minced
2 to 3 basil leaves
Freshly ground black pepper
1/2 to 3/4 lb. prosciutto, sliced very thin
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Directions:
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Place the eggs, capers, anchovies and garlic in a small bowl; mix well. Cream the butter with a fork in a separate dish, simply to ‘fluff’. Fold the fluffed butter into the anchovy, egg, garlic and caper mix. Add a few torn basil leaves and freshly ground black pepper to the butter spread, stirring to incorporate all ingredients.
Separate the Prosciutto slices, and set aside. Slice the bread lengthwise and spread both cut sides with the anchovy and butter spread. Don’t be too sparse. Pile the Prosciutto slices on the bottom half of the bread. Place the top or lid back on to the loaf.
Cut the loaf into 3-inch wide slices. Heat a griddle and place the slices on the griddle and weight them down with a heavy object, like a cast iron skillet. Brown on both sides keeping the weight on the slice to compress it. When toasted well, serve immediately.
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Comments from djplam
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Although this may seem like a lot of trouble to go through for an appetizer sandwich, it really isn’t, and the tastes are well worth any effort you may have to put out. The melding of the flavors of the anchovies, Prosciutto, etc, melted into the bread, that now has a very toasted crust. A glass of wine . . . A piece of gorgonzola . . . A perfect antipasta.
Originally published in my: The “Old Country” Italian Cookbook, by Donald J.P. La Marca
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