Today Show: Dana Cowin Double Grilled Antipasto Sandwiches Recipe

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Kathie Lee & Hoda: Dana Cowin Interview

Kathie Lee Gifford and Hoda Kotb are gathered around the campfire for some kicked-up outdoor eats. They are reinventing the art of cookout and who better to show them how it’s done than Dana Cowin, Editor-In-Chief at Food & Wine Magazine. She shared her Double Grilled Antipasto Sandwiches recipe.

If you enjoy this recipe, check out Dana’s other recipes: Campfire Biscuit S’mores and Campfire Feijoada. These are great recipes for families that love to hit the outdoors during the summer months. Also, a great way to get the family working together while everyone is on vacation!

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Dana Cowin: Double Grilled Anipasto Sandwiches Recipe

Today Show: Dana Cowin Double Grilled Antipasto Sandwiches Recipe

Kathie Lee & Hoda talked with Dana Cowin from Food & Wine Magazine, who shared her recipe for Double Grilled Antipasto Sandwiches.

Ingredients

  • 1/2 pound thinly sliced prosciutto (overlapping on 4 sheets of deli paper)
  • 1/2 pound soft provolone, sliced 3/4 inch thick and cut into 3-inch sticks
  • Extra-virgin olive oil, for brushing
  • 1 large baguette, split and cut into 4 pieces
  • 1 large garlic clove, halved
  • 1/2 pound marinated artichokes, drained and thickly sliced
  • 2 roasted red bell peppers, cut into strips

Directions

  1. On a work surface, lay out the prosciutto on its paper
  2. Lay three of the provolone sticks across the bottom of each “sheet” of prosciutto
  3. Roll the prosciutto tightly around the cheese and cut each roll into three pieces (you should have about 12 total)
  4. Thread the rolls onto two pairs of skewers and brush with oil
  5. Light a grill or preheat a grill pan
  6. Brush the cut sides of the baguette with oil
  7. Grill the bread over moderately high heat, turning once or twice, until toasted, about five  minutes
  8. Rub the cut side of the garlic on the inside of the bread and top with the artichokes and roasted peppers
  9. Grill the prosciutto and cheese skewers, turning, until the cheese is melted, five to six minutes
  10. Remove the rolls from the skewers and arrange them on the bread
  11. Close the sandwiches and serve

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