Prosciutto and Mozzarella Sandwich Recipe
This classic Italian sandwich combines delicate prosciutto di Parma with creamy fresh mozzarella, ripe tomatoes, and peppery arugula on crusty ciabatta bread. Finished with a drizzle of quality extra-virgin olive oil and fresh basil, it delivers authentic simplicity and elegant flavors in every bite. Perfect for lunch or a light dinner, this sandwich showcases how few ingredients can create something truly memorable.
Ingredients
- 2 ciabatta rolls (200g total), split horizontally
- 100g prosciutto di Parma, thinly sliced
- 150g fresh mozzarella, thinly sliced (about 1/4 inch or 6mm)
- 2 ripe medium tomatoes, thinly sliced
- 40g fresh arugula
- 30ml extra-virgin olive oil
- 8 fresh basil leaves
- 2 tbsp (30ml) balsamic vinegar
- Salt and freshly ground black pepper to taste
Instructions
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Lightly toast the split ciabatta rolls for 2-3 minutes until the crust is warm and slightly crisp, but the interior remains soft.
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Drizzle the cut sides of each roll with 7-8ml of extra-virgin olive oil, spreading gently with the back of a spoon.
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Layer half the prosciutto slices on the bottom half of each roll, draping them gently without pressing down.
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Arrange mozzarella slices over the prosciutto on both sandwich halves, overlapping them slightly.
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Top the mozzarella with tomato slices and season lightly with salt and freshly ground black pepper.
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Place a handful of fresh arugula on the tomato layer of each sandwich bottom.
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Tuck 4 fresh basil leaves into the arugula layer of each sandwich.
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Close the sandwiches by placing the top roll halves over the filling, pressing gently but not hard.
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Drizzle the top of each sandwich lightly with balsamic vinegar and a final 7-8ml of extra-virgin olive oil.
Substitutions
- Replace prosciutto with speck or pancetta for a smokier flavor
- Substitute fresh mozzarella with burrata or buffalo mozzarella for creamier texture
- Use thick-sliced sourdough or country bread instead of ciabatta for more structure
- Replace arugula with fresh spinach or mixed greens for a milder taste
Tips
- Toast the bread lightly to provide structure that prevents the sandwich from becoming soggy while keeping the interior tender
- Use room-temperature mozzarella—cold straight from refrigeration will harden the oil and diminish flavor
- Slice all ingredients thinly and uniformly for balanced bites and easier eating
- Assemble and eat immediately after closing; this sandwich is best enjoyed fresh within 10 minutes
This sandwich reflects the Italian principle of letting quality ingredients speak for themselves, with no cooking required. It embodies the Mediterranean approach to lunch, where locally-sourced prosciutto, fresh cheese, and seasonal vegetables are combined simply with excellent olive oil—typical of casual Italian eating across Emilia-Romagna and northern Italy.
Frequently Asked Questions
How long does Prosciutto and Mozzarella Sandwich Recipe take to make?
Prosciutto and Mozzarella Sandwich Recipe takes about 10 minutes total — 10 minutes of prep and no cooking — and makes 2 servings.
What can I substitute in Prosciutto and Mozzarella Sandwich Recipe?
You can adapt it easily: Replace prosciutto with speck or pancetta for a smokier flavor; Substitute fresh mozzarella with burrata or buffalo mozzarella for creamier texture; Use thick-sliced sourdough or country bread instead of ciabatta for more structure.
How should I store leftover Prosciutto and Mozzarella Sandwich Recipe?
Store leftovers in an airtight container in the refrigerator for up to 3–4 days and reheat gently before serving.
How much protein is in Prosciutto and Mozzarella Sandwich Recipe?
Each serving of Prosciutto and Mozzarella Sandwich Recipe has about 28g of protein and 620 calories.
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