Prosciutto Sandwich with Mint, Peppercorns, Mascarpone and Parmesan

Panino del Commendatore

Cooking With Nick Stellino
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Ingredients:

1 cup frozen Lima Beans or Fava Beans (if available)
4 Hard Boiled Egg Yolks
½ cup Mascarpone Cheese
1 Tablespoon chopped fresh Mint
1 teaspoon crushed Pink Peppercorns
½ teaspoon Salt
8 slices of Seedless Rye Bread
2 large Garlic cloves
6 ounces Prosciutto, thinly sliced
1 ounce Parmesan cheese, shaved
Makes 4 Sandwiches
Printable Version
Cook the lima beans according to the manufacturer’s directions. When the beans are tender, drain well and cool to room temperature. Puree the beans in a food processor with the egg yolks, mascarpone, chopped mint, peppercorns and salt.
Toast the bread. Rub each bread slice with the garlic. Spread all of the slices of bread evenly with bean and cheese cream. Divide the prosciutto onto four slices of the bread and top with Parmesan cheese. Top the sandwich with the remaining bread, slice and serve immediately.
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