Sopressata Mini Sandwiches Recipe


Nutrition

Cal/Serving: 276
Daily Value: 14%
Servings: 4

Sugar-Conscious
Fat16g24%
Saturated4g20%
Carbs24g8%
Fiber2g7%
Sugars1g0%
Protein10g21%
Cholesterol16mg5%
Sodium386mg16%
Calcium174mg17%
Magnesium46mg11%
Potassium221mg6%
Iron3mg18%
Zinc1mg9%
Vitamin A2628IU53%
Vitamin C9mg15%
Thiamin (B1)0mg15%
Riboflavin (B2)0mg12%
Niacin (B3)3mg13%
Vitamin B60mg7%
Folic Acid (B9)93µg23%
Vitamin B120µg7%
Vitamin D0µg0%
Vitamin E2mg10%
Vitamin K206µg257%
Fatty acids, total monounsaturated9g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

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Sopressata Mini Sandwiches
Will Budiaman

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.

Click here to see 11 Easy Appetizer Recipes.

2.333335
Ratings6

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.

Recipe Details

Servings: 4
Total time: 15 minutes
Cuisine: Eclectic

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