Recipes › Sandwich › Prosciutto and Robiola Sandwich Recipe

Prosciutto and Robiola Sandwich Recipe

Recipe by Pedro M. A. Neves

This classic Italian sandwich combines buttery robiola cheese with delicate prosciutto di Parma, served on crispy focaccia bread. The creamy, mild cheese and salty cured ham create a perfect balance of flavors that celebrates traditional Italian ingredients. It's an elegant yet simple lunch that requires no cooking, just quality assembly.

Ingredients

• 200g (7 oz) focaccia bread, cut horizontally into two halves
• 150g (5 oz) robiola cheese, room temperature
• 100g (3.5 oz) prosciutto di Parma, thinly sliced
• 30g (1 oz) fresh arugula (rucola)
• 1 tablespoon (15 ml) extra virgin olive oil
• 1/2 teaspoon (2.5 ml) aged balsamic vinegar
• Sea salt and cracked black pepper to taste

Instructions

1. Remove robiola cheese from refrigerator 15 minutes before assembly to bring to room temperature for easier spreading.

2. Slice focaccia bread horizontally with a serrated knife to create two even sandwich bases.

3. Lightly brush both cut sides of focaccia with extra virgin olive oil.

4. Spread room-temperature robiola cheese evenly across the bottom half of the focaccia using a spatula or knife.

5. Arrange prosciutto slices in slightly overlapping layers across the robiola cheese.

6. Toss fresh arugula with a few drops of balsamic vinegar, light drizzle of olive oil, and pinch of sea salt.

7. Layer dressed arugula over the prosciutto.

8. Season the arugula lightly with cracked black pepper.

9. Place the top half of focaccia over the filled bottom half, pressing gently.

Substitutions

• Replace robiola with burrata or mascarpone for a creamier texture
• Substitute prosciutto di Parma with speck or San Daniele prosciutto for different cured ham flavors
• Use gluten-free focaccia or ciabatta bread for a gluten-free version
• Replace fresh arugula with baby spinach or mixed greens if arugula is unavailable

Tips

• Allow robiola to reach room temperature before spreading—cold cheese will tear the bread and won't distribute evenly
• Use authentic prosciutto di Parma if possible; it has superior flavor and texture compared to domestic prosciutto
• Cut the sandwich diagonally with a serrated knife for elegant presentation and easier handling
• Assemble the sandwich just before serving to prevent sogginess from the vinegar and oil dressing

This sandwich reflects the Italian tradition of assembling quality cured meats and cheeses rather than cooking them, celebrating the artisanal food culture of the Emilia-Romagna region. Robiola is a northern Italian fresh cheese protected by traditional denomination, and when paired with prosciutto di Parma, it creates a harmony of flavors that represents authentic Italian leisure dining.

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