Italian sandwich with prosciutto di Parma

Based on 26 ratings
Julie

Julie

Editor-in-Chief

Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
ciabatta
100 g prosciutto di Parma
200 g antipasti
125 g mozzarella (in liquid, drained)
tomato
40 g arugula
1 tbsp pesto
2 tbsp olive oil
Metric
Imperial

Utensils

  • small frying pan
  • cutting board
  • knife
  • cooking spoon
  • wooden skewer

Nutrition per serving

Cal
538
Protein
23 g
Fat
26 g
Carb
55 g
  • Step 1/4

    Cut the ciabatta lengthwise and drizzle with olive oil. Roast in a hot pan, oiled side down, for approx. 3 - 5 minutes.
    • ciabatta
    • 2 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

    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.
    • 125 g mozzarella
    • tomato
    • 200 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

    Next, spread the pesto onto the bread and place alternating layers of tomato and mozzarella slices on top.
    • 1 tbsp pesto

    Next, spread the pesto onto the bread and place alternating layers of tomato and mozzarella slices on top.

  • Step 4/4

    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.
    • 100 g prosciutto di Parma
    • 40 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.