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that's one darn good sammich!

(9 ratings)
logansw avatar
Blue Ribbon Recipe by
Sherri Williams
@logansw
Crestview, FL

Sandwiches are quick and easy when you've worked all day and don't want to spend all nite in the kitchen cooking on those hot summer days. During the winter I like to make sandwiches and homemade soup. Happy Cooking! sw:)

Blue Ribbon Recipe

Not only are these delicious, but they're BIG too! Serve with a salad for a snazzy luncheon treat.

— The Test Kitchen @kitchencrew
(9 ratings)
yield 4 serving(s)
prep time 15 Min
cook time 20 Min
method Grill

Ingredients For that's one darn good sammich!

  • 1 lb
    asparagus, blanched
  • 1/3 lb
    proscuitto, thinly sliced
  • 4 oz
    italian blended cheese, shredded
  • 1/2 jar
    fire roasted red peppers, sliced
  • 20
    grape tomatoes, halved
  • 2 oz
    whipped cream cheese
  • 3-4 oz
    cheesey compote butter( recipe in laurie's i got this sammie)
  • 1 tsp
    red pepper flakes
  • 1 tsp
    herbs of choice
  • 1/4 c
    evoo
  • 8
    sundried tomato tortilla wrap, cut into 6 x 3 inch rectangles

How To Make that's one darn good sammich!

  • 1
    Rub some of the evoo on the asparagus spears and add some of the shredded cheese on top. Wrap all the asparagus spears with one slice of proscuitto
  • 2
    On one half of the wrap assemble: cream cheese, shredded cheese, herbs, red pepper and tomatoes. The the other half of the wrap assemble: cheesy compote and red peppers.
  • 3
    Top off tomato side with wrapped proscuitto
  • 4
    Place both sides of wrap down on a heated grill pan. Cook until cheese begans to melt
  • 5
    Place top half of sammie on bottom half. Slice and serve!
  • 6
    ***CHEESEY COMPOUND BUTTER *** 1 stk butter, unsalted 6 oz whipped cream cheese 3 oz italian blend cheese, shredded 1 Tbsp italian parsley, chopped 1 Tbsp basil, chopped zest of 1 lemon 3 slc proscuitto, thinly sliced In a mixing bowl, add all the cheesey compound butter ingredients together. Mix well. Roll mixture into the shape of a log. Place on wax paper or plastic wrap. Cover completely and roll the ends tight. Chill in fridge until ready for use.
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