This recipe is inspired by distressed lovers of Italian food, like the author, Organic Valley associate product manager Missy Kampling. For many individuals, living above an Italian delicatessen would be the least of anyone’s worries. But for the vulnerable nose of a food adventurist, it’s torment. When you get a 5am wake-up call and have to answer to the intoxicating smell of ciabatta baking in the oven downstairs, she says, you’ll understand.
With a brush, lightly coat each slice of bread with olive oil. Place one slice of bread, oiled side down, and distribute shredded mozzarella on top. Next, add a even layer of prosciutto. For the third layer, add the chopped olive medley. For the final layer, spread the shredded parmesan over the chopped olive medley. Top with second piece of bread, oiled side out.
Heat a skillet or griddle over medium heat. When ready, place the Italian sandwiches on the skillet/griddle. Grill for 2 minutes, or until the cheese is starting to melt. Using a spatula, press firmly on the tops of the sandwiches, and then flip the sandwiches. Press down with the spatula again. Cook for an additional 30 seconds to 1 minute. Remove the from heat and enjoy while hot.
Makes 1 Sandwich.