Photo: Sorin Gheorghita
Lisa's Provolone and Proscuitto melt with rosemary carmelized onions Recipe
7 ingredients
4 sandwiches
openrecipes
This was one of three recipes that I created and prepared for the Sargento Search for Kitchen Chronicles recipe contest at the American Culinary Institute at...
Estimated Nutrition (whole recipe, rough)
754
Calories
22g
Protein
20g
Fat
119g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Provolone Cheese | 1 oz (28g) | 100 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 large loaf of round Italian or sour dough bread
- 1 stick of unsalted butter,divided in half and softened
- 1 large or 2 medium Vidalia or sweet yellow onions, sliced thinly
- 1 tablespoon of light brown sugar
- 2 tablespoons of chopped fresh rosemary
- 6 ounces of thinly sliced proscuitto
- 1 - 8 ounce package of Sargento sliced Provolone cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes