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Italian Prosciutto Sandwich

I recently recreated one of the most delicious sandwiches we had in Tuscany from Vinaino Fiorenza!
If you’re heading to the area any time soon, it’s a must-try (along with a visit to Il Cellese Villa & Winery for a wine tasting). I paired my Italian Prosciutto Sandwich with their Chianti Classico!

Here’s a video of how I made my Italian Prosciutto Sandwich. P.S. measure with the heart for this one! If you’re looking for another delicious sandwich, try my Peach Pesto Burrata Sandwich recipe.

What You'll Need:

+ Schiacciata or focaccia bread

+ Basil oil (recipe below)

+ Tomatoes (seasoned with salt)

+ Fresh mozzarella

+ Prosciutto (I used Veroni)

+ Arugula tossed with extra-virgin olive oil, lemon, salt & pepper

For the Basil Oil:
+ 2 cups fresh basil

+ 1/4 cup parmigiano reggiano

+ 2-3 cloves garlic cloves

+ Salt to taste

+ Freshly cracked black pepper to taste

+ 1/2-1 cup Extra Virgin Olive Oil, or as needed

Steps:

1. For the Basil Oil: Add all ingredients to a food processor and pulse, streaming in the olive oil until you reach your desired consistency.

Tip: You can also add in a couple of ice cubes to help the basil oil retain its vibrant color.

2. Assemble your sandwich to your liking and enjoy!

Download Recipe Instructions

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© Copyright 2024 Erin O'Brien
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