Sandwich di patate con scamorza e prosciutto (o bacon)
This preparation can be considered a variant of “jacket potatoes”. Here, the melted smoked mozzarella, the crunchy bacon and the delicate taste and softness of the potatoes, create a very tasty contrast and the thyme adds an interesting refined accent.
Ingredients for two
2 medium sized potatoes
100 gr. smoked mozzarella
2 slices bacon
2 sprigs thyme
butter for the pan
Cut the potatoes in three horizontal thick slices, cook them in the microwave for about 6-7 minutes (I use the bags for steam cooking in the microwave and it dramatically reduces the preparation time). Alternatively you can boil potatoes for about 40 minutes and then slice them when they are cold. Sprinkle a pinch of salt on the slices. Lay on the first potato slice two thin slices of smoked mozzarella, lay above the mozzarella the second slice of potato, again mozzarella and the last slice of potato. You want to have the potatoes “reassembled” at the end. Now, sprinkle with a pinch of pepper and wrap every potato in the slice of bacon. You can fix the bacon with a pic, but you will find that is not really necessary. Sprinkle the wrapped potatoes with the thyme leaves, place them in baking pan and broil at 400° fahr for about 10-15 minutes, you want the bacon too be a little crunchy. Once out of the oven, place above each potato a sprig or two of thyme to decorate and serve warm.
This preparation can be served as a rich side dish or a light dinner. But if you use small potatoes can also be an appetizer. I used two large potatoes and they were enough for a dinner, served with a rich green salad and a bruschetta with tomatoes. We loved it!