It can be a meal all by itself! Loaded up with prosciutto, smoked cheese, egg and all the trimmings! One of our favorite sammiches ever!
Serves: 4 Preparation time: 20′ Cooks in: 10′ Ready in: 30′
8 large slices of good quality bread, toasted and warm
8 slices prosciutto or hamon
8 slices Metsovone smoked cheese*, thinly sliced
2 hard-boiled eggs, sliced
1 tomato, thinly sliced
150 g baby rocket, washed, dry
2 spring onions, finely chopped
3 tbsp mayonnaise
2 tbsp ketchup
½ tsp smoked paprika
salt, freshly ground black pepper
Mix rocket with spring onions in a bowl and season with salt and pepper.
Mix mayonnaise, ketchup and smoked paprika in a bowl and season with salt and pepper.
Heat a frying pan on high heat and cook prosciutto or hamon slices for a couple of minutes until fragrant.
Brush all slices of bread with mayonnaise sauce on one side. Top 4 slices with rocket and onion mix, 2 slices of cheese, 2 slices of prosciutto or hamon, 2 slices of tomato, egg, and cover with the rest of the bread. Cut each sandwich in half and serve warm.
Metsovone is a semi-hard, smoked, aged cow’s cheese (80%) of PDO (Protected Designation of Origin). The methodology used is that of “pasta filata” and of the Italian provolone. It is produced by Tositsa Foundation in the Alpine-like, picturesque village of Metsovo, in Northern Greece.