Prosciutto, Cantaloupe and Butter Sandwich with Basil Drizzle
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1514
- Total Fat
- 111
- Saturated Fat
- 40
- Carbohydrates
- 90
- Dietary Fiber
- 6
- Sugar
- 15
- Protein
- 43
- Cholesterol
- 182
- Sodium
- 3594
- Total: 30 min
- Active: 30 min
Ingredients
Basil Drizzle:
2 cups loosely packed fresh basil leaves
1 cup fresh parsley leaves
1/2 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
1 clove garlic, crushed and peeled
Juice of 1/2 lemon (about 2 tablespoons)
1 Calabrian chile
1/2 cup extra-virgin olive oil
Prosciutto, Cantaloupe and Butter Sandwich:
8 tablespoons good-quality salted butter, softened
One 16- to 18-inch baguette, split and warmed
6 ounces thinly sliced prosciutto
1/4 peeled and seeded ripe cantaloupe, very thinly sliced (a vegetable peeler works well)
Directions
- For the basil drizzle: Combine the basil, parsley, salt, red pepper flakes, garlic, lemon juice and chile in a mini food processor and pulse to make a chunky paste. Add the olive oil and process until smooth and bright green.
- For the prosciutto, cantaloupe and butter sandwich: Spread the butter on both cut sides of the baguette. Drizzle the bottom piece with a tablespoon or so of the basil drizzle. Layer the prosciutto and cantaloupe on the bottom piece of the baguette, ruffling and folding the prosciutto as you go. Drizzle a tablespoon of the basil drizzle over the top. Drizzle the cut side of the top piece with 1/4 cup or so of the basil drizzle. Place the top piece of baguette on the prosciutto and cantaloupe and cut into 2 sandwiches using a serrated knife. Serve the extra basil drizzle on the side or reserve for another use.