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Hopkins Fields

Grilled Vegetable, Mozzarella and Prosciutto Baguettes

Serves 4

Pack a picnic and head to the beach! I love good sandwiches but they aren’t so easy to find. Inferior meats, improperly cooked vegetables, soggy bread, limp greens, cardboard tomatoes… the list goes on. But a perfect sandwich and a glass wine are wonderful, especially with sand between your toes and looking out onto the water.


2-muliti grain baguettes -finding good bread may be the toughest part of making a really good sandwich if you don’t live near a decent bakery or near a store that brings decent ones in. Tom Cat, Balthazar, Wave Hill are all good quality baguettes, if your local store doesn’t carry them request that they do.

3 red bell peppers seeded, stemmed and quartered

4 small zucchini sliced on the bias, ½ inch thick

1 red onion sliced

4 Tbsp. Balsamic vinegar

4 Tbsp. EVOO

Sprinkling of Kosher salt and freshly cracked black pepper

1 Lb. Prosciutto d Parma- best quality Prosciutto d Parma is key- look at Wholefoods market for this and ask for it to be sliced paper thin.

1 lb. fresh mozzarella, sliced thin rounds

Basil leaves


Place the vegetables in a large bowl with the vinegar and oil and season with salt and pepper. Heat the grill, when the grill is hot place the vegetables over the grill and cook a few minutes on each side until tender crisp with good grill marks. Remove the vegetables from the grill and let come to room temperature. For assembly, slice the baguettes lengthwise. Assemble the vegetables, prosciutto, mozzarella and basil leaves. Put the sandwich together, slice in half and wrap in parchment paper. Don’t forget the wine opener and head to the beach.

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