Prosciutto and Mozzarella Sandwich with Tomatoes, Pesto, and Arugula
This prosciutto and mozzarella sandwich is great for a quick lunch at home. It takes just a few minutes to put it together, so it’s perfect for quick breaks if you work from home or on the weekends.
Ingredients
To get started, you’ll need the following ingredients:
Per Sandwich:
- Ciabatta Rolls – 1 ciabatta roll
- Mozzarella – 4 oz / 110 g fresh mozzarella, sliced
- Prosciutto – 1 oz / 30 g prosciutto crudo, see note
- Tomato – 1/2 large tomato, sliced
- Pesto – 2 tbsp fresh pesto
- Arugula – 1/2 cup arugula / rocket
- Lemon Juice – 1/2 tsp lemon juice
- Salt – a pinch of flaky sea salt or kosher salt
- Pepper – a pinch of freshly cracked / ground black pepper
- Olive Oil or Butter (optional) – a drizzle of olive oil or butter (if toasting the ciabatta rolls in a skillet on the stove rather than a toaster; see step 2)
Note: This is a mozzarella-forward sandwich with just enough prosciutto for a salty kick. For a meatier sandwich, up the prosciutto to 2 oz / 60 g.
How to Make It
Step 1. Prep the arugula and tomato. Toss the arugula with lemon juice and a pinch of salt and pepper. Season the tomato slices with a pinch of salt and pepper.
Step 2. Toast the ciabatta rolls. Slice the ciabatta rolls in half. You can either toast the ciabatta roll halves in a toaster or in a skillet on the stove. To toast them in the skillet, place the skillet on medium-high heat, add a drizzle of olive oil or butter, and place the ciabatta roll halves face down in the skillet and toast until golden-brown (about 2-3 minutes). Personally, I prefer to toast them in the skillet with butter for added flavor.
Step 3. Assemble the sandwich. Spread 1 tbsp of pesto on each half of the toasted ciabatta roll. Top the bottom half with mozzarella and prosciutto, and top the other half with arugula and tomato slices. Bring the halves together, and serve right away, as this isn’t a sandwich that works well for a packed lunch due to the high moisture in fresh mozzarella and tomatoes.
If you make the sandwich and enjoy it, tell me all about it in a review below. It’s great if you want something filling but quick for lunch and don’t have a lot of time.
Recipe Card
Prosciutto and Mozzarella Sandwich with Tomatoes, Pesto, and Arugula
Print Pin RateIngredients
- 1 ciabatta roll
- 4 oz fresh mozzarella sliced
- 1 oz prosciutto crudo see note
- 1/2 large tomato sliced
- 2 tbsp fresh pesto
- 1/2 cup arugula / rocket
- 1/2 tsp lemon juice
- pinch flaky sea salt or kosher salt
- pinch freshly cracked / ground black pepper
- drizzle olive oil or butter, optional for toasting the ciabatta rolls in a skillet on the stove rather than a toaster
Instructions
- Prep the arugula and tomato. Toss the arugula with lemon juice and a pinch of salt and pepper. Season the tomato slices with a pinch of salt and pepper.
- Toast the ciabatta rolls. Slice the ciabatta rolls in half. You can either toast the ciabatta roll halves in a toaster or in a skillet on the stove. To toast them in the skillet, place the skillet on medium-high heat, add a drizzle of olive oil or butter, and place the ciabatta roll halves face down in the skillet and toast until golden-brown (about 2-3 minutes). Personally, I prefer to toast them in the skillet with butter for added flavor.
- Assemble the sandwich. Spread 1 tbsp of pesto on each half of the toasted ciabatta roll. Add mozzarella, prosciutto, seasoned tomato slices, and arugula. Serve right away, as this isn't a sandwich that works well for a packed lunch due to the high moisture in fresh mozzarella and tomatoes.
Notes
Nutrition
Nutrition information is calculated automatically and is an estimate only. See the full nutrition disclosure below.
Don’t forget to save this recipe to one of your lunch or sandwich idea boards.
