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