Sopressata Mini Sandwiches Recipe

Sep 14, 2012 @ 6:20 PM
Posted by Will Budiaman, Editor

Nutrition

Cal/Serving: 237
Daily Value: 12%
Servings: 4

Vegetarian, Sugar-Conscious

Fat	13g	20%
Saturated	3g	13%
Carbs	24g	8%
Fiber	2g	7%
Sugars	1g	0%
Protein	8g	16%
Cholesterol	6mg	2%
Sodium	252mg	10%
Calcium	138mg	14%
Magnesium	43mg	11%
Potassium	198mg	6%
Iron	3mg	17%
Zinc	1mg	6%
Vitamin A	2580IU	52%
Vitamin C	9mg	15%
Thiamin (B1)	0mg	13%
Riboflavin (B2)	0mg	10%
Niacin (B3)	2mg	12%
Vitamin B6	0mg	6%
Folic Acid (B9)	92µg	23%
Vitamin B12	0µg	3%
Vitamin D	0µg	0%
Vitamin E	2mg	10%
Vitamin K	206µg	257%
Fatty acids, total monounsaturated	8g	0%
Fatty acids, total polyunsaturated	2g	0%

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INGREDIENTS

2 thick slices sopressata, quartered
Sixteen 1/4-inch-thick slices crusty baguette
Two 1/4-inch-thick slices unsalted fresh mozzarella, quartered
8 basil leaves
3 tablespoons olive oil

DIRECTIONS

For each mini sandwich, place 1 piece of sopressata on a slice of baguette, followed by a piece of mozzarella and a basil leaf. Brush the top and bottom slices of bread with the olive oil. Repeat until there are 8 sandwiches.

Heat a 10-inch or larger skillet over medium heat. When hot, add the sandwiches and toast until golden brown, about 1-2 minutes. Flip carefully and toast the other side. Serve.