That's One Darn Good Sammich!

Sherri Logan Williams Recipe

By Sherri Logan Williams logansw

Sandwiches are quick and easy when you've worked all day and don't want to spend all nite in the kitchen cooking on those hot summer days. During the winter I like to make sandwiches and homemade soup. Happy Cooking! sw:)


Recipe Rating:
 9 Ratings
Serves:
4
Prep Time:
Cook Time:
Cooking Method:
Grill

Blue Ribbon Recipe

Notes from the Test Kitchen:
Not only are these delicious, but they're BIG too! Serve with a salad for a snazzy luncheon treat.

Ingredients

1 lb
asparagus, blanched
1/3 lb
proscuitto, thinly sliced
4 oz
italian blended cheese, shredded
1/2 jar(s)
fire roasted red peppers, sliced
20
grape tomatoes, halved
2 oz
whipped cream cheese
3-4 oz
cheesey compote butter( recipe in laurie's i got this sammie)
1 tsp
red pepper flakes
1 tsp
herbs of choice
1/4 c
evoo
8
sundried tomato tortilla wrap, cut into 6 x 3 inch rectangles

Directions

1
Rub some of the evoo on the asparagus spears and add some of the shredded cheese on top. Wrap all the asparagus spears with one slice of proscuitto
2
On one half of the wrap assemble: cream cheese, shredded cheese, herbs, red pepper and tomatoes. The the other half of the wrap assemble: cheesy compote and red peppers.
3
Top off tomato side with wrapped proscuitto
4
Place both sides of wrap down on a heated grill pan. Cook until cheese begans to melt
5
Place top half of sammie on bottom half. Slice and serve!
6
***CHEESEY COMPOUND BUTTER ***
1 stk butter, unsalted
6 oz whipped cream cheese
3 oz italian blend cheese, shredded
1 Tbsp italian parsley, chopped
1 Tbsp basil, chopped
zest of 1 lemon
3 slc proscuitto, thinly sliced

In a mixing bowl, add all the cheesey compound butter ingredients together. Mix well. Roll mixture into the shape of a log. Place on wax paper or plastic wrap. Cover completely and roll the ends tight. Chill in fridge until ready for use.