-
1
I am a fan of Le Creuset enameled cast iron cookware, so this is what I use.
-
2
In a 10 inch skillet, place
-
3
2 Tbls of olive oil and use your fingers to spread evenly.
-
4
Bring the skillet to medium heat. While the olive oil warms up in the skillet:
-
5
Lay out one tortilla, then add a nice layer of low fat ham, then a layer of lacey swiss cheese, then a layer of low fat pastrami-seasoned turkey.
-
6
Now use a large spoon to spread the olive salad around the top of the turkey, try not to get too much oil.
-
7
Now make a layer of low fat provolone or 2% milk cheese over the olive salad; now top this with the proscuitto piccolo.
-
8
Finally lay the top piece of tortilla.
-
9
Using a large, wide spatula carefully lift the sandwich into the hot skillet; it should slightly sizzle; place a heavy 8 inch skillet on top and press down. Let cook for apx. 5 minutes.
-
10
Spray olive oil over the top of the tortilla.
-
11
Now here comes the tricky part, just like flipping an omelette.....slide the wide spatula and with your fingers on top, flip the sandwich in the pan. Place the 8 inch pan back on top and press. Let cook for about 3 to 4 minutes.
-
12
Remove the Muffa-Quesadilla from the skillet and place on cutting board and cut into pie-shaped quarters. Serve with caesar salad and wine
-
13
(pinot noir, Chianti Reserva, sangiovese or pinot grigio)
-
14
If you want to make a spicy version, sprinkle some red pepper flakes in with the olive salad...Yeehah
-
15
Enjoy my friends
