TOMATO PROSCIUTTO AND BASIL SANDWICHES
Description
(yields 24 club sandwiches)
INGREDIENTS
350g-500g (3-5) tomatoes (ripe but firm)
18 slices sandwich bread
200g butter
240g Sandwich Mayonnaise
Maldon sea salt freshly ground black pepper
120g-140g (12) prosciutto slices
24-36 basil leaves (washed & dried)
120g-140g (12) prosciutto slices
24-36 basil leaves (washed & dried)
METHOD
- With a sharp serrated knife slice tomatoes into 4 or 5 thick rounds, discarding the 2 ends. Place tomato slices in a single layer between paper towels and leave for 5-10 minutes to remove excess moisture.
- On a clean work surface lay bread slices in 3 rows of 6.
- Butter each slice of bread and spread with Sandwich Mayonnaise. Top with tomato slices, season with salt and pepper and cover with second slice of bread with butter/mayonnaise side downwards.
- Butter top side of bread and spread with Sandwich Mayonnaise. Top with two slices of prosciutto and 4-6 basil leaves. Top with final slice of bread.
- Using an electric knife remove all crusts and cut sandwiches into 4 squares and triangles.
- Serve immediately or cover with plastic wrap and store in refrigerator until ready to use. Sandwich Mayonnaise