Prosciutto Sandwich
Servings: people
This prosciutto sandwich is a celebration of Italian flavors: warm, melty mozzarella, a fresh lemony arugula salad, and a pesto-laced prosciutto roll that turns a simple panino into something unforgettable. Easy to make, impossible to forget.
Ingredients
- 1 ciabatta loaf cut in half horizontally
- 10 slices prosciutto or more to taste
- 1 - 2 fresh mozzarellas we use fresh mozzarella for melting and buffalo mozzarella for stuffing the sandwich - about 6 oz /180 g in total - add more or less to taste
- 2 tablespoons sun-dried tomatoes chopped
- 2 tablespoons basil pesto
- 2 tablespoons extra virgin olive oil
- 1 clove garlic crushed
- 2 ounces arugula chopped
- 1 vine tomato chopped
- 2 tablespoons shaved parmesan
- 1 tablespoon lemon juice
- 1 pinch salt and black pepper
Instructions
- Prep the Arugula Salad – In a bowl, toss together 2 ounces arugula (chopped), 1 vine tomato (chopped), 2 tablespoons shaved parmesan, a drizzle of extra virgin olive oil, 1 tablespoon lemon juice, 1 pinch salt and pepper. Set aside.
- Prepare the Prosciutto Rolls – Lay out about 10 slices prosciutto on a sheet of parchment paper, slightly overlapping to form one large sheet.Add a torn mozzarella (we used buffalo mozzarella here), 2 tablespoons sun-dried tomatoes, and a spoonful of pesto right in the center. Gently roll everything up into one big prosciutto roll. Slice in half if needed to fit the sandwich.
- Toast the bread – Heat a large skillet over medium heat. Add 2 tablespoons extra virgin olive oil and 1 clove garlic (smashed). Cut 1 ciabatta loaf open, remove some of the crumb, and place the cut sides onto the skillet. Toast until golden and crisp, pressing the bread down with a spatula to get it all crisp.
- Melt the mozzarella – Discard the garlic, flip the bread and layer the bottom half with the sliced mozzarella.Cover the skillet with a lid and let the steam melt the cheese — about 2 minutes. For an extra melty finish, you can flip the bread cheese-side down and let it melt for another minute. (This step works best on a non-stick skillet.)
- Assemble the Sandwich – On the bottom half of the ciabatta (with melted mozzarella), spoon over a generous amount of the arugula salad.Top with the prosciutto rolls. Brush the top half of the ciabatta with more pesto, then place it over the filling. Slice in half and serve immediately.
Notes
SUBSTITUTIONS
- Ciabatta – or go with sourdough, focaccia, or a crusty baguette.
- Mozzarella – try buffalo mozzarella, provolone, scamorza, or fontina for a twist.
- Prosciutto – speck, jamón serrano, bresaola, or coppa all work beautifully.
- Arugula – swap in baby spinach, mixed greens, or watercress for something softer.
- Tomato – cherry or heirloom tomatoes bring the same juicy sweetness.
- Parmesan – pecorino romano or grana padano bring that same salty edge.
- Sun-dried tomatoes – roasted red peppers or semi-dried cherry tomatoes add depth.
- Pesto – arugula, sun-dried tomato, or garlic-herb spreads all get the job done.
- Lemon juice – or use white wine or red wine vinegar for brightness.
- Use quality prosciutto like di Parma, Norcia, or San Daniele — thin, buttery, and sweet.
- Choose rustic bread — ciabatta, focaccia, or sourdough hold up beautifully.
- Balance with creamy cheese — mozzarella, burrata, or ricotta work great.
- Add freshness — arugula, tomato, lemon juice bring brightness and crunch.
- Layer pesto or herbs for that unmistakable Italian flavor.
- Toast and melt smart — toast in olive oil, melt regular mozzarella only, buffalo mozzarella should be served fresh.
- Assemble fresh — serve right away for the best texture and flavor.
