Recipe Library
Mozzarella, Tomato & Prosciutto Sandwich
Crusty toasted baguette cradles silky mozzarella and salty prosciutto, while sweet tomato and peppery arugula glisten with balsamic. Each bite delivers a rich, savory balance that feels both hearty and fresh.
- Total
- 13 min
- Prep
- 10 min
- Cook
- 3 min
- Serves
- 4
Nutrition per Serving
- Calories
- 356
- Protein
- 18g
- Carbs
- 25g
- Fat
- 20g
- Fiber
- 1g
- Sugar
- 1g
- Sodium
- 898mg
Ingredients
- 1 (8-ounce) whole-wheat baguette, quartered crosswise
- 2 tablespoons extra-virgin olive oil
- 1 cup loosely packed baby arugula
- 2 teaspoons balsamic vinegar
- 5 ounces sliced prosciutto (about 12 slices), torn into pieces
- 4 ounces fresh mozzarella cheese, torn into pieces
- 8 fresh basil leaves, torn
- 4 (1/4-inch-thick) tomato slices, halved crosswise
Instructions
- Position rack in upper third of oven; preheat oven to broil. Line a baking sheet with parchment paper. Cut each baguette piece in half horizontally; place cut-side up on the prepared baking sheet. Drizzle the cut sides evenly with oil. Broil until toasted and golden brown, 2 to 3 minutes. Transfer, cut-side up, to a clean work surface or platter.
- Place arugula in a small bowl; add balsamic vinegar and toss to coat. Arrange half of the prosciutto pieces evenly on the bottom baguette halves. Top evenly with mozzarella, basil, tomato slices, the remaining prosciutto and the arugula mixture. Replace top baguette halves.