Follow Cookwork on Twitter
Follow Cookwork on Facebook

Toasted Prosciutto di Parma® and Mozzarella Sandwiches

Sandwich

rating

  • Current rating: 0.0/5
  • 1
  • 2
  • 3
  • 4
  • 5
0 ratings
prepare
cook
3
serves

INGREDIENTS

18" long Italian or French bread
4 tbsp. extra virgin olive oil, divided
1/2 tsp. sea salt
1/4 tsp. freshly ground black pepper
1 1/2 cups arugula leaves
12 oz (about 9 slices) fresh mozzarella
12 oz. (about 12 thin slices) Prosciutto di Parma®

INSTRUCTIONS

  1. 1
    Cut bread in half lengthwise.
  2. 2
    In a small bowl, combine 3 tbsp. of the oil, the salt and pepper. Brush mixture on inside surfaces of the bread. Layer arugula, mozzarella and Prosciutto di Parma® on bottom half of bread; cover with top half of bread; cut into three 6" portions.
  3. 3
    In a skillet, over medium heat, heat remaining 1 tbsp. of oil until hot. Sauté sandwiches, turning once, until golden brown and the Prosciutto di Parma® and cheese are warm (add more oil to skillet if needed). Serve immediately.

notes

Zingerman’s Deli, Ann Arbor, Michigan

recipe search tags

preparation methods
Meals/Courses
cuisines European, Italian
Spinner Loading