Prosciutto and Mozzarella Sandwich with Tomatoes, Pesto, and Arugula

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Servings: sandwich

Calories: 722kcal

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

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.

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.

Nutrition information is calculated automatically and is an estimate only. See the full nutrition disclosure below.