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Italian sandwich with prosciutto di Parma
Difficulty
Easy đPreparation
Baking
Resting
Ingredients
Utensils
small frying pan, cutting board, knife, cooking spoon, wooden skewer
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Homemade pesto
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Nutrition per serving
Step 1/ 4
- ½ ciabatta
- 1 tbsp olive oil
- small frying pan
- cutting board
- knife
Cut the ciabatta lengthwise and drizzle with olive oil. Roast in a hot pan, oiled side down, for approx. 3 - 5 minutes.
Step 2/ 4
- 62½ g mozzarella
- ½ tomato
- 100 g antipasti
- small frying pan
- cooking spoon
- cutting board
- knife
Meanwhile, cut mozzarella and tomato into thin slices. Cut antipasti (e.g. artichoke hearts, grilled peppers) into bite-sized pieces and heat briefly in a pan.
Step 3/ 4
- ½ tbsp pesto
Next, spread the pesto onto the bread and place alternating layers of tomato and mozzarella slices on top.
Step 4/ 4
- 50 g prosciutto di Parma
- 20 g arugula
- wooden skewer
Place the antipasti, prosciutto, and the arugula on the ciabatta. Place another piece of bread on top. Pierce with a wooden skewer to to make the sandwich easier to serve and eat.
Enjoy your meal!
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