Name: Mozzarella Prosciutto Sandwiches Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: Italian
Ingredients: 2 crusty sandwich rolls or baguette; 4 oz prosciutto, thinly sliced; 4 oz fresh mozzarella, sliced; A handful of fresh arugula or spinach; 1 tablespoon olive oil; 1 teaspoon balsamic vinegar (optional); Salt and pepper to taste

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Introduction

Mozzarella Prosciutto Sandwiches offer a delicious combination of creamy cheese, savory cured meat, and fresh greens all nestled in a crispy, toasted roll. This simple yet flavorful sandwich is perfect for a quick lunch or a light dinner.

The image shows a sandwich with three visible layers of fillings between two slices of toasted bread with a golden crust. The bottom layer has fresh green arugula leaves, the middle layer consists of several slices of pink prosciutto, and the top layer includes melted white cheese with some green herbs sprinkled on it. The sandwich is on a white plate placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 crusty sandwich rolls or baguette
4 oz prosciutto, thinly sliced
4 oz fresh mozzarella, sliced
A handful of fresh arugula or spinach
1 tablespoon olive oil
1 teaspoon balsamic vinegar (optional)
Salt and pepper to taste

Instructions

Step 1: Preheat a pan or skillet over medium heat. Slice the sandwich rolls or baguette in half.
Step 2: Lightly drizzle the inside of each slice with olive oil and place them in the pan, cut side down. Toast until golden brown and crispy.
Step 3: Once toasted, remove from the pan and drizzle a little balsamic vinegar on the bottom half, if using.
Step 4: Layer the prosciutto, fresh mozzarella, and arugula or spinach inside the toasted bread.
Step 5: Season with salt and pepper to taste, then top with the other slice of bread.
Step 6: Slice the sandwich in half and serve immediately, enjoying the blend of flavors.

Tips & Variations

For extra flavor, add a spread of pesto or a few sun-dried tomatoes inside the sandwich.
Substitute fresh basil for arugula for a different herbaceous note.
Use ciabatta bread if you prefer a softer but still crusty option.
To melt the mozzarella slightly, place the assembled sandwich back in the skillet for a minute or two on low heat before serving.

Storage

These sandwiches are best enjoyed fresh to keep the bread crispy and the greens crisp. If storing leftovers, wrap tightly in plastic wrap and refrigerate for up to 1 day. To reheat, toast gently in a skillet to refresh the bread and warm the cheese.

How to Serve

A sandwich is shown with three main layers between two crispy toasted bread slices, each slice golden brown with a crunchy texture. The bottom layer has fresh green arugula leaves, topped with thick soft white cheese slices. Above this is a middle layer of thin pinkish-red prosciutto, folded softly. More green arugula leaves sit lightly on top of the prosciutto. The top slice of bread crowns the sandwich, slightly browned and textured with grill marks. The sandwich is placed on a white plate, set on a white marbled surface. The scene looks bright and fresh, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese instead of mozzarella?

Yes, fresh mozzarella works best for its mild flavor and creaminess, but you can try provolone, fontina, or even a mild gouda for a different taste and texture.

Is balsamic vinegar necessary in this recipe?

No, balsamic vinegar is optional but adds a nice tangy sweetness that balances the salty prosciutto. You can skip it if you prefer a simpler flavor or if you don’t have it on hand.