Yes, please! Is it lunchtime yet?! Get a load of this Prosciutto Caprese Sandwich with Arugula. The bright fresh tomatoes combined with the aged prosciutto and fresh mozzarella are just perfect together. Add your favorite balsamic dressing and you'll be good to go!
INGREDIENTS
- French bread
- Prosciutto
- Dry Coppa
- Mozzarella
- Tomato
- Arugula
- Basil pesto
- Italian seasoning
- Salt
- Pepper
Garnish
- Balsamic syrup
- Fresh basil
EQUIPMENT
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- Knife
- Cutting board
STORAGE
Store in the refrigerator in an airtight container for up to 2 days.
This dish is not freezer friendly.
MORE RECIPES
Have leftover ingredients?
- Leftover pesto goes very well in this Casarecce Pasta dish.
More lunch recipes you will love:
Is arugula a superfood?
Yes! Arugula is considered a cruciferous vegetable. It is full of antioxidants and rich in nutrients. For this reason, it would be a great leafy green to add to any healthy smoothie for weight loss benefits.
Should tomatoes be refrigerated?
Refrigerating tomatoes will extend their shelf life, but could also decrease their flavor or change their texture. If you don't want your tomatoes to go bad, wait until they are fully ripe, refrigerate for a few days, then bring them back to room temperature before slicing.
📖 Recipe
Prosciutto Caprese Sandwich with and Arugula
Yes, please! Is it lunchtime yet?! Get a load of this Prosciutto Caprese Sandwich with Arugula. The bright fresh tomatoes combined with the aged prosciutto and fresh mozzarella are just perfect together. Add your favorite balsamic dressing and you'll be good to go!
Save Recipe
Equipment
Ingredients
- 1 French loaf
- 3-4 slices prosciutto
- 6 slices dry coppa
- 3 slices buffalo mozzarella
- ½ Roma tomato sliced
- 1 bunch arugula lettuce
- 2 tablespoon basil pesto
- 1 tablespoon extra virgin olive oil
- 1 clove of garlic
- ¼ teaspoon Italian seasoning
- salt
- pepper
Garnish
- fresh basil
- balsamic syrup
Instructions
- Heat a frying pan over medium-high heat for toasting. Slice a French bread in half and brush olive oil generously over the top. Place the bread in the pan and toast for 2-3 minutes, watching it carefully to prevent burning.
- Crush a garlic clove and use it to gently rub the top of each slice.
- Once you have prepared your bread, spread a layer of basil pesto over one side.
- Now, layer the slices of dry coppa ,prosciutto, mozzarella cheese, tomato, and fresh arugula on the bread.
- To finish, season the sandwich with a pinch of salt, some freshly ground pepper, and your favorite Italian seasoning. Drizzle balsamic syrup over the top and add some fresh basil if desired.
Nutrition
Serving: 1servingCalories: 731kcalCarbohydrates: 28gProtein: 30gFat: 57gSaturated Fat: 20gPolyunsaturated Fat: 5gMonounsaturated Fat: 21gTrans Fat: 0.03gCholesterol: 92mgSodium: 1161mgPotassium: 715mgFiber: 4gSugar: 7gVitamin A: 6475IUVitamin C: 25mgCalcium: 2268mgIron: 4mg
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Food Safety
- Wash hands and create a clean work area.
- Rinse fresh produce thoroughly.
- Do not use the same cutting board or utensils on cooked food or produce, that previously touched raw meat or seafood.
- Do not leave food sitting out at room temperature for extended periods.
Erica
This sounds so yummy! Running to the store now for supplies.
Jami Powell
Yay! 😊 It’s delicious!