Mozzarella Prosciutto Sandwiches with Garlic Basil Aioli
A quick and easy sandwich that’s loaded with flavor! Just mix up the aioli, and you have a great sandwich on the go.
4 sandwich rolls (focaccia or French rolls work best)
2 large tomatoes
1 Ib thinly sliced prosciutto
1 large ball fresh mozzarella—about 1 Ib (if you can’t get fresh, the 16 oz pre-sliced version at most grocery stores works too)
Garlic Basil Aioli
1 cup mayonnaise
2 cloves garlic, crushed
Juice 1 lemon
1 Tbsp olive oil
1/2 cup fresh basil leaves
Salt and pepper to taste
Instructions
1. In a food processor, combine all the aioli ingredients. Blend until smooth.
2. Slice sandwich rolls in half. Spread aioli on both sides of the rolls.
3. Slice mozzarella and distribute evenly on bottom of each sandwich.
4. Divide prosciutto between sandwiches.
5. Slice tomatoes and place on top of prosciutto.
6. Place the top of the sandwich roll on top of tomatoes and lightly press down to marry all those flavors. Then serve, eat, and enjoy!
Jalapeno Popper Pinwheel Bento Box
This full meal-to-go will bring a smile to anyone’s face when they see this specially made bento box for them!
Pinwheels
1 ½ Tbsp jalapeno cream cheese
4 slices thinly cut turkey
2 slices cheddar cheese
1 spinach wrap or large tortilla
Bento Box
½ cup cooked rice topped with optional
furikake sprinkle
1 hard-boiled egg
1 cup strawberries and grapes (or any kind of fruit)
1 cup sliced cucumber
Instructions
1. Lay your wrap out flat. Spread cream cheese across the whole wrap. The cream cheese acts as a glue, so make sure to get all the way to the edges.
2. Cover the whole wrap with slices of turkey. Lay two pieces of cheese down the center.
3. Starting from the long end of the wrap, start to tightly roll your pinwheels.
4. Once rolled, press together to make sure the cream cheese “glue” makes everything stay together.
5. Cut wrap into half-inch pinwheel pieces.
6. Place cooked rice in one compartment. Top with furikake sprinkle.
7. Halve hard-boiled egg and grapes. Cut tops in triangle shapes (should look similar to sharp teeth).
8. Halve strawberries. Cut tops to look like hearts.
9. Cut cucumber to look like hearts or stars, or cut stripes along skin. Cut into ¼-inch pieces.
10. Arrange fruits in one bento compartment, with cucumbers and pinwheel pieces in another. Place egg on top of rice.
11. For the last touch, add bento toothpicks to foods. Unpack and enjoy when you are ready to eat!
Sweet Heat Smokey Trail Mix
A great twist on your traditional trail mix. A little smokey, a little sweet and a lot of heat!
4 Tbsp honey
3 Tbsp soy sauce
3 Tbsp Sriracha
3 Tbsp melted butter
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1 tsp garlic salt
1-3 Tbsp chili flakes (to taste)
1 13.5 oz box Corn Chex
1 10 oz bag pretzel twists
1 12.4 oz box Cheez-Its (can also use Cheddar Goldfish)
2 cups pecan halves
2 cups roasted and salted peanuts
2 cups dried cranberries (don’t add until end)
Instructions
1. Preheat oven to 275 F.
2. In a very large bowl, add all the liquids and seasonings. Mix until well combined.
3. Add all the dry ingredients (except dried cranberries), and mix everything together until everything is coated evenly.
4. Line two high-rimmed baking sheets with parchment paper. Evenly divide trail mix mixture onto two sheets. Place in oven for 15 minutes.
5. Remove from oven, add dried cranberries and stir trail mix.
6. Place in oven for 15 more minutes. Check at the 5- and 10-minute marks to ensure the mix doesn’t burn.
7. After 15 minutes, trail mix should be nice and golden brown. Remove from oven and spread out to cool.
8. Once cool, break up with your hands and store in airtight containers. Enjoy this whenever you need a grab-and-go snack!
Alysha Yoder is the photographer, food stylist, blogger, and recipe developer behind A-Yo Kitchen. With a passion for all things food, many of her recipes are inspired by her worldly travels, her many cooking classes abroad, and all the veggies and fruits her home gardens produce. She has been a photographer for over 15+ years and previously worked in the corporate food sector for almost 10. She now is a small business owner running her studio, A-Yo Kitchen, out of York, PA, where she serves not only local clients but worldwide as well.
