My best Prosciutto Cotto sandwich / w Head Chef Gab

INGREDIENTS

Crescenza cheese

Prosciutto Cotto

Roasted pepper

Iceberg Lettuce

Bread of your choice / I prefer a dense variety like San Fran sour dough. 

METHOD

1. Roast 1 red capsicum in a live frame and peel away the burned skin.

2. Open the capsicum, discard the seeds and tap it dry with a paper towel, cut it into 3 or 4 large parts.

3. Slice two large slices of fresh bread of your choice. I prefer a dense variety like San Fran sour dough. Spread a nice layer of Crescenza cheese on one side of the bread. Place a slice of
   Prosciutto Cotto, top with leaves of crunchy iceberg lettuce, then place the capsicum pieces.

4. Dress with a little salt, a drizzle of extra virgin olive oil and put the lid of bread on! No need to toast or reheat — enjoy the simplicity!

Buon Appetito!