Sopressata Mini Sandwiches Recipe
Daily Value: 14%
Sugar-Conscious, Kidney-Friendly, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
|Folic Acid (B9)||93µg||23%|
|Fatty acids, total monounsaturated||9g||0%|
|Fatty acids, total polyunsaturated||2g||0%|
Exclusive from The Daily Meal
Ah, hot sopressata, fresh mozzarella, basil, perfectly crusted baguette, and cheap olive oil — what more could you possibly ask for? Not much. Note the use of unsalted mozzarella here, since the sopressata already contains plenty of salt.
See all sandwich recipes.
- 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
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.
Recipe DetailsServings: 4
Total time: 15 minutes
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