prosciutto sandwich

This prosciutto di Parma, peppery arugula, sweet balsamic and heart healthy olive oil on french bread is a winning combination.

Prosciutto, Arugula and Balsamic Sandwich

oz french bread

baby arugula

.75 oz imported prosciutto (fat trimmed)

tsp balsamic vinegar

tsp extra virgin olive oil

cracked pepper

Whisk together balsamic and oil.

Cut bread, top with arugula, prosciutto and top with balsamic, oil and fresh cracked pepper.

This classic French Baguette Sandwich, also known as a Jambon Beurre Sandwich is such a nice departure from a classic deli sandwich. Our version is layered on a crusty French baguette with salty prosciutto, an easy herbed butter, creamy brie, and peppery arugula. Effortlessly elegant, and most importantly, so delicious. 

Jambon Beurre Sandwich

oz creamy brie,

baguette,

tbsp softened, salted butter

chives

parsley

tsp dijon mustard

garlic clove, grated

oz thinly sliced prosciutto

arugula

lemon juice

Let the sliced brie sit out at room temperature whlle you prepare everything.

Add butter, herbs, dijon, and garlic to a small bowl. Mix to combine. Season to taste with salt and pepper.

Add arugula to a bowl. Toss with lemon juice. Season with salt and pepper.

Spread butter generously on one side of the baguette for a thick layer of butter or two sides for two thin layers. Layer the prosciutto on the bottom piece of baguette. Top with three pieces of brie. Season with salt and pepper. Top with a handful of arugula. Cover with remaining half of baguette. Secure with toothpics or if eating later, wrap tightly in plastic wrap.

Green Goddess Sandwich

lemons

extra virgin olive oil

tbsp rice vinegar

shallot

garlic

basil

baby spinach

kale leaf (or any remaining greens

walnuts

tsp honey

tsp fine sea salt

black pepper

red bell peppers

garlic (thinly sliced)

mini burrata (or 1 large burrata

Ciabatta bread

Prosciutto di Parma

Add all the liquid ingredients to a food processor first. (Adding the liquids to the food processor first will help all the ingredients pulse smoothly together.) Then add the rest of the ingredients. Pulse until all the ingredients are well combined.

Store any remaining spread in a tightly sealed container and store in fridge immediately. You can use the remaining dressing for salads and sandwiches throughout the week.

Green Goddess Spread

Preheat oven to 450°F.

Cutting along the ridges of the peppers, cut each pepper into 4 pieces. Discard the seeds and cut off any remaining membrane. (as shown in video). Place the peppers skin side up on a lined baking sheet. Transfer the peppers to the oven and roast for approximately 35-40 minutes, rotating the pan halfway to evenly roast all the peppers. The tops should look blistered and black.

Transfer the roasted peppers to a large container and cover with a lid immediately. Let the peppers steam and cool off in the container for about 15 minutes.

Uncover the container with the peppers and begin peeling off the skin of each piece of pepper. This part is a bit tedious. Although it&#39;s tempting, please do not run the peppers under water!

In a pickling jar or container, add the rest of the ingredients and the skinless peppers. Shake the container so that all ingredients are mixed together. Store in the fridge immediately. The peppers will last in the fridge for about a week. Enjoy!

Marinated Roasted Red Peppers

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Prosciutto Sandwich, a delicious Italian panino recipe that pairs prosciutto with fresh buffalo mozzarella, tomatoes, and basil.

Prosciutto Sandwich (Panino) With Mozzarella, Tomato and Basil

schiacciata (optional to use – can use any bread)

150-200 g prosciutto crudo (sliced)

large ball fresh buffalo mozzarella

tomato

basil leaves

Cut a piece of schiacciata, or whichever bread you are using. Slice the schiacciata lengthwise to form two pieces of bread that you can add the ingredients to.

Add the prosciutto to the base of the sandwich.

Place the mozzarella on top. Place the tomato slices on top of the mozzarella. Top the tomatoes with salt if desired.

Place the basil leaves on top of the tomatoes.

Place the other piece of bread on top to form a sandwich. Cut the panino in half. Serve and enjoy!

This is exactly how they make them in Italy. No mayonnaise is needed. I think the fat from the procciotto and the cheese is enough to keep the sandwich from being dry.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1697745301/id2glin3id5hs04yrvgu.mp4

Delicious Prosciutto Sandwich (Panino) With Mozzarella, Tomato and Basil

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