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prosciutto + provolone sandwich


prosciutto + provolone sandwich

Karen Covey


1 French baguette, cut in half lengthwise
4 tablespoons Dijon mustard
4 tablespoons apricot jam
Extra virgin olive oil, for drizzling
Kosher salt, to taste
Freshly ground black pepper
8 slices sharp provolone cheese
8 thin slices prosciutto

1. Spread mustard on one side of cut half of bread, and apricot jam on other half. 
2. Drizzle mustard side of bread with a little bit of olive oil and season with salt and pepper. Top mustard side with provolone cheese, evenly covering top of bread, following by prosciutto slices.
3. Fold halves over and press lightly to enclose. Cut into four equal sandwiches and serve immediately, or wrap in parchment until ready to serve. 

Serves 4.

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