Mini saltimbocca sandwiches

Mini saltimbocca sandwiches

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(2 ratings)

Prep: 5 mins Cook: 5 mins


Serves 2

A tasty morsel to whet your appetite as a canapé or nibble with a glass of fizz- perfect bite-sized party food

Nutrition and extra info

Nutrition: per sandwich

  • kcal358
  • fat14g
  • saturates8g
  • carbs44g
  • sugars4g
  • fibre2g
  • protein14g
  • salt2g
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  • 4 thin slices from a small baguette, cut on the angle
  • a little softened butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 heaped tsp fig chutney (we used Marks & Spencer Fig & Balsamic)
    Apple & cranberry chutney in three jars



    Unlike a pickle which should be vegetable-based, a chutney should be fruit-based. This means…

  • 1 slice prosciutto, halved



    Prosciutto is a sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is…

  • 2 bocconcini balls, halved
  • 2 sage leaves



    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • drizzle olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


  1. Spread each slice of baguette with butter. On an un-buttered side, spread over half the chutney, top with a piece of prosciutto and 2 bocconcini halves. Top with a second slice of bread, buttered-side up, then top with a sage leaf and press down slightly. Repeat to make a second sandwich.

  2. Add a drizzle of oil and a knob of butter to a small pan. Fry the sandwiches over a low heat, turning, until golden and crisp, and the cheese is just melting. Eat immediately.

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Comments, questions and tips

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11th Mar, 2016
I had to make a few substitutions, though nothing that fundamentally changed the recipe - and it was fabulous. Thanks very much for this.
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