As the executive chef of Dallas’ Nana restaurant, Anthony Bombaci possesses culinary training honed at restaurants around the world. But his know-how doesn’t stop there: The longtime chef expertly navigates food preparation for his 7-year-old twin boys, Michael and Denzel.
The twins love to share time in the kitchen with their father, particularly when he puts his own twist on grilled cheese sandwiches (resulting in the delicious Grilled Prosciutto Mozzarella Biquinis). “There are relatively few ingredients, and the ease and speed of preparation is perfect for a wide age range of kids,” Bombaci explains. “If the twins like something, I don’t usually ask why,” he laughs. “It gets moved to the front of the recipe file — especially if it’s this easy to execute.”
Grilled Prosciutto Mozzarella Biquinis
8 pain rustique slices, toasted and sliced
1 centimeter thick
8 thin slices Prosciutto di Parma (“shaved”)
8 ounces of mozzarella boconccini (smaller rounds of cheese), sliced one-half centimeter thick
4 Tbsp. unsalted butter, softened
Butter one side of each of the slices of bread with the softened butter and then flip each one over onto a plate so that the buttered side is down. Place the mozzarella on one of the slices and then cover with slices of the prosciutto. Close the sandwich and brown on a griddle that has been heated to about 375 degrees. Serve immediately. Serves four.