Oven-Roasted Tomatoes/Prosciutto/Challerhocker Panino.

It appears we forgot a very important holiday last week.

Aside from it being the ING New York City Marathon, Sunday was also National Sandwich Day.

Now, I don’t really understand these “food holidays”—who came up with them and why is there something every damn day, like “National Lobster Newburg Day?” But, I’ll celebrate any day that celebrates the love of a good sandwich.

To boot, a new cheese shop has opened up a block from the Lewis-Baker household. And it was two weeks ago (yes, a full week before National Sandwich Day), that I came across what is my new favorite cheese: Challerhocker.

Now please write that down and send some over. After all, Christmas is coming.

Oven-Roasted Tomatoes/Prosciutto/Challerhocker Panino
Serves 2

I'll take a gajillion, thanks.

I’ll take a gajillion, thanks.

Ingredients
Cherry or campari tomatoes, cut into 1-” slices
4 slices prosciutto di Parma
Challerhocker cheese, grated
4 1-” slices boule bread or thick Italian bread
salt, pepper & thyme leaves

Procedure
1. Roast tomatoes: Preheat oven to 325˚F. Lay tomato slices on parchment paper lined baking pan; drizzle with olive oil; season with salt, pepper, and thyme; bake for 35-40 minutes, until caramelized; remove; reserve.
2. Assemble sandwiches: lay out one slice of bread; top with prosciutto, tomatoes, and cheese; grill in heated panini press until bread is golden and cheese is bubbly; serve.

2 thoughts on “Oven-Roasted Tomatoes/Prosciutto/Challerhocker Panino.

  1. Pingback: On New York City Brunch. | The Lewis Report

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