These sandwiches may be assembled up to two hours ahead: cover with a damp paper towel topped with plastic wrap and to prevent the bread from drying.
- Yield: 16 tea sandwiches
- Course: Lunch
- + 1 teaspoon extra virgin olive oil
- fresh basil leaves
- Freshly grated Pecorino Romano cheese
- oil packed sun-dried tomatoes
- ricotta cheese
- sourdough boule
- Heat 1 teaspoon of the oil in a large nonstick skillet over medium heat. Add 2 slices of prosciutto and cook, turning once, until crisp, about 2 minutes per side. Transfer to a large baking sheet. Add two more pieces of prosciutto, again cook until crisp, about 2 minutes per side
- Combine the ricotta cheese, sun-dried tomatoes, cheese and salt in a medium bowl.
- Trim the crusts from the bread to make rectangular slices. Place 8 slices on your work surface and spread the top of each with the ricotta mixture. Top with 1 slice of the crisped prosciutto. Cut the remaining two pieces of prosciutto to fill in so that the ricotta is completely covered. Arrange the basil on top of the ricotta, again to completely cover. Top with the remaining slices of trimmed bread. Cut each sandwich in half lengthwise to form 16 long, thin sandwiches.