Recipes › Sandwich › Parma Ham and Rocket Focaccia Sandwich Recipe

Parma Ham and Rocket Focaccia Sandwich Recipe

Recipe by Pedro M. A. Neves

This classic Italian sandwich layers delicate Parma ham and peppery rocket on warm, dimpled focaccia bread, finished with fresh mozzarella, ripe tomato, and a drizzle of quality olive oil. The focaccia's pillowy crumb provides the perfect canvas for these premium ingredients, creating a satisfying yet elegant handheld meal. Perfect for lunch, picnics, or a light dinner.

Ingredients

• 1 rectangular focaccia bread (approximately 300g / 10.5 oz), halved horizontally
• 100g / 3.5 oz Parma ham (prosciutto di Parma), thinly sliced
• 50g / 1.75 oz fresh rocket (arugula)
• 150g / 5.3 oz fresh mozzarella di bufala, thinly sliced
• 1 large ripe tomato, sliced into 3-4 slices
• 2 tablespoons (30ml) extra virgin olive oil
• 1 tablespoon (15ml) aged balsamic vinegar
• Salt and freshly cracked black pepper to taste
• 6-8 fresh basil leaves

Instructions

1. Carefully slice the focaccia bread horizontally into two equal halves, creating top and bottom pieces.

2. Lightly brush both cut sides of the focaccia with extra virgin olive oil, distributing it evenly across the surface.

3. Layer half of the Parma ham on the bottom focaccia half, arranging slices slightly overlapped and covering the surface evenly.

4. Arrange fresh mozzarella slices on top of the Parma ham, slightly overlapping to create an even layer.

5. Place tomato slices on the mozzarella, then top with fresh rocket leaves, seasoning lightly with salt and black pepper.

6. Drizzle the rocket and tomato with balsamic vinegar and remaining extra virgin olive oil.

7. Scatter fresh basil leaves across the filling, then carefully place the top focaccia half over the assembled sandwich.

8. Press gently on the sandwich to set the layers together, then cut diagonally from corner to corner to create two triangular portions.

Substitutions

• Replace mozzarella di bufala with creamy burrata or fresh fior di latte mozzarella for a different texture
• Substitute Parma ham with San Daniele prosciutto or speck for a smokier profile
• Use fresh spinach or mixed salad greens instead of rocket for a milder flavor
• Replace aged balsamic with a light balsamic glaze or aged white wine vinegar

Tips

• Toast the focaccia lightly in a warm oven or skillet for 2-3 minutes before assembly to enhance its flavor and prevent sogginess from the tomato juices
• Slice your tomatoes and mozzarella at room temperature for the best flavor; cold ingredients straight from refrigeration diminish the delicate taste
• Allow all ingredients to reach room temperature before assembly for optimal flavor development and easier handling
• Assemble the sandwich no more than 10 minutes before serving to maintain the focaccia's texture and prevent it from becoming soggy

This sandwich epitomizes Northern Italian casual dining culture, particularly in Emilia-Romagna where Parma ham originates. It represents the Italian philosophy of simple, high-quality ingredients combined with minimal preparation—letting each component shine rather than masking flavors with heavy sauces or excessive condiments.

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