The word “sandwich” is rarely used in my house. Especially if you’re referring to something that’s being served for dinner. “That’s lunch food” as my little gal would say.
However, on warm summer evenings I love to prepare an assortment of giant open faced Bruschetta sandwiches. A traditional Bruschetta is a must of course. I can’t resist those beautiful and sweet summer tomatoes.
And I can’t forget all the delicious spring and summer asparagus. I was completely beside myself last week when I saw the beautiful local organic spring asparagus in the market. I absolutely had to purchase a few pounds. Once I got home with my stash, I needed to think of a new and creative use for my three pounds of delicious asparagus. Behold, an asparagus and prosciutto Bruschetta was born.
Two divine giant Bruschetta sandwiches that burst with intense flavors and satisfy even the hungriest diner. (Even if my little gal thinks a sandwich is for lunch!)
Bruschetta Open Face Sandwiches
Tomato, Mozzarella and Fresh Basil with a Balsamic drizzle
1 large loaf Rosemary Garlic or French Artisan Bread
2 large vine ripe or heirloom tomatoes, sliced
1 large mozzarella ball, sliced
¼ cup fresh chopped basil
¼ cup balsamic vinegar
Extra Virgin Olive Oil (my fave is California Olive Ranch Everyday Fresh EVOO, light, fragrant, clean and fresh)
Sea salt and cracked black pepper
2 cloves garlic, halved
Slice the artisan bread into 1-2 inch thick slices. Brush or drizzle each slice with olive oil. In a skillet over medium heat and add the bread slices. Toast on each side, adding additional olive oil if needed. You can also toast the slices in the oven at 350F or under the broiler (but watch carefully as they burn quickly!) until each side is golden brown. As soon as the bread slices have been pan toasted, rub each piece with the halved garlic.
Transfer the toasted bread slices to a platter and top each with a tomato slice, and then a slice of mozzarella. Drizzle each Bruschetta with a little balsamic vinegar and extra virgin olive oil. Sprinkle with sea salt and pepper and then garnish with the fresh basil.
For a reduced balsamic glaze, heat ½ cup balsamic vinegar in a small pan over medium heat. When the vinegar comes to a boil, turn the heat down to a simmer and let the vinegar reduce by half. It will be a thicker, richer glaze for the Bruschetta. Very yummy!
Asparagus and Prosciutto Bruschetta Open Face Sandwich
1 loaf Artisan bread (rosemary and garlic, French, etc.)
½ cup arugula or basil pesto (can be store bought or homemade)
1 lb fresh asparagus, steamed, roasted or grilled
8 oz prosciutto, sliced
Shaved or shredded fresh parmesan or Romano cheese
Extra virgin olive oil from California Olive Ranch
Sea salt and fresh pepper
Slice the artisan bread into 1-2 inch thick slices. Brush or drizzle each slice with olive oil. In a skillet over medium heat and add the bread slices. Toast on each side, adding additional olive oil if needed. You can also toast the slices in the oven at 350F or under the broiler (but watch carefully as they burn quickly!) until each side is golden brown.
Transfer toasts to a platter and spread a teaspoon or two of pesto on each slice. Add a layer of prosciutto and then top with 2-3 asparagus spears. Drizzle each Bruschetta with a dash of olive oil, and sprinkle with a little sea salt and pepper. Garnish with shaved or shredded parmesan or Romano cheese. (if you want to use up the rest of the balsamic vinegar/glaze, drizzle a little over the asparagus, Yum!)