Prosciutto, Arugula, and Tomato Sandwich
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Prosciutto, Arugula, and Tomato Sandwich
Here in the States we have the good old BLT sandwich, but in Italy, they serve a PAT instead — prosciutto, arugula, and tomato. This is just as easy to make, and if you're a fan of prosciutto (as I am), this sandwich is a real winner.
- 1 hot pepper in vinegar, sliced
- 4 thin slices prosciutto di Parma, cookedcrisp like bacon
- 2 slices ciabatta, toasted
- 1 Cup arugula
- 2 slices tomato
- 2 Tablespoons mayonnaise
Calories Per Serving571
Folate equivalent (total)154µg39%
- 4 1/2-inch thick slices sourdough or French bread
- 4 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup arugula, plus additional for topping
- ½ cup walnuts, toasted
- ⅓ cup grated Parmesan cheese
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- 2 fresh tomatoes, cored and thinly sliced
- 2 ounces thinly sliced prosciutto
- 4 ounces fresh mozzarella, thinly sliced
Preheat broiler. In a small bowl combine 1 tablespoon oil and one-third of the garlic. Brush bread slices with oil mixture. Arrange on a baking sheet. Broil 4 inches from the heat 1 to 2 minutes or until lightly toasted, turning once.
In a small food processor or blender combine the remaining 3 tablespoons oil, remaining garlic, 1 cup of the arugula, walnuts, Parmesan, lemon juice, and 1/4 teaspoon salt. Cover and process or blend until finely chopped.
Spread mixture over bread. Top with tomatoes, prosciutto, and mozzarella and broil 2 to 3 minutes more. If desired, drizzle with olive oil. Top with additional arugula.
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Assemble the Sandwich
Refrigerate prosciutto until use. Thoroughly rinse produce and pat dry. Slice tomatoes into ½" rounds. Crumble goat cheese. Combine mayonnaise and pesto. Spread pesto mayo on french roll halves and top with prosciutto, crumbled goat cheese, tomato slices, and arugula. Bon appétit!
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How to Make the Prosciutto, Tomato, Cheese and Arugula Sandwich with Avocado Spread
This taste of Italy sandwich is comprised of Prosciutto di Parma, mozzarella cheese, crusty Italian bread because to me, there is no other, all of which I bought from Costco, red ripe garden tomatoes, from our own garden and arugula. The Easy Creamy Avocado Lime Spread in 3 Min is made with fresh avocado, fresh lime juice, mayo, garlic powder, salt and pepper. The full recipe is at the bottom of this post.
Using the OXO Avacado 3-in 1 tool makes splitting, pitting and slicing avocados easy and safe.
It’s super easy and quick! It would take more time to sit through the drive thru at lunch time! this sandwich is so much healthier even with the white bread. You can substitute whole grain bread if you choose.
Tasty Reuben Pastrami on Rye Bread Sandwich
Another easy, quick and tasty sandwich I like to make for lunch is Tasty Reuben Pastrami on Rye Bread Sandwich. It’s pictured to the left and is a dance party for your taste buds. My hubby loved it and yours probably will too.
Prosciutto, Tomato, Cheese and Arugula Sandwich with Avocado Spread
So, I finally did finish the photo shoot and devoured the sandwich! All is good with a full belly of goodness. Then I got out the Play Dough for my son. A happy 3 yr old makes for a happy mommy too. But, Play Dough pieces all over the floor, not so much.
Prosciutto, Tomato, Cheese and Arugula Sandwich with Avocado Spread
This yummy Prosciutto, Tomato, Cheese and Arugula Sandwich with Avocado Spread only takes minutes to make. The pairing of prosciutto and fresh mozzarella cheese with red ripe tomatoes, arugula and avocado are a great lunch combination. The creamy, lime-flavored avocado spread really adds a lot of flavor.
Love avocados? So do I! Check out this Avocado & Greens Smoothie too.
Prosciutto, Fresh Mozzarella, Tomato, & Arugula Panini
I was asked to create a couple of my favorite Italian sandwiches or panini, and I recently posted my personal favorite which includes Mortadella, Asiago & Olive Spread, and decided to share my husband’s favorite as another option. My husband loves the combination of prosciutto, mozzarella cheese, tomatoes, and arugula all served on crusty bread and I honestly think he could eat this panini every day. We have traveled to many regions across Italy and this panini can be found in each region, with slight variations from place to place. Although this sandwich is a very simple one, what takes it from being a merely good panini to a great one is ingredients you use. We prefer this panini fresh without being heated, although you often do find this panini heated in a sandwich press. The following are the specific ingredients we like to use in this panini.
Prosciutto – We prefer Prosciutto di Parma, but if you cannot find it or find it too costly, use the best quality prosciutto you can find.
Mozzarella – My first choice would be Buffalo Mozzarella, but the next best option would be for a good quality fresh mozzarella. Avoid factory made slabs of mozzarella or the sliced version which have little flavor and can be rubbery.
Tomatoes – Use only very ripe, fresh, locally grown tomatoes for the best flavor.
Arugula – Any fresh arugula works well, but I like to use fresh baby arugula in this panini.
Bread – Any good quality crusty Italian bread or baguettes work well.
Extra Virgin Olive Oil – Choose a good quality fruity olive oil.
Coarse Sea Salt & Cracked Black Pepper
Fresh Basil Leaves
5 Easy Tea Sandwiches That Will Definitely Impress Your Guests
Not only are tea sandwiches fun to eat, but they are also fun to create, with a variety of flavors that can be put together. With different kinds served all together on one plate, they are truly a feast for the eyes.
When you are expecting guests over for tea (or even cocktails), impress them with some of these sandwiches, or better yet, make all of them. They are very easy and quick to make, so you can prepare a beautiful spread in no time.
There are a lot of combinations that I love, but these are my top picks to share with you. They never disappoint, and after trying one combo after the other, you won’t be able to pick which one is the best, because they just keep getting better and better.
Sun-dried tomato paste, cheese and basil tea sandwich recipe
Sun-dried tomatoes and fresh basil make a perfect match in this very simple sandwich. Use whatever kind of mild-tasting cheese you can get.
- 1/4 cup sun-dried tomatoes
- 2 tablespoons extra-virgin olive oil
- 6 slices whole-wheat or white sandwich bread
- 3 slices mild cheese
- 6 large, fresh basil leaves
- 12 small, fresh basil leaves, for garnish (optional)
- In a mini chopper, combine the sun-dried tomatoes and olive oil. Blend until the tomatoes are finely chopped and combined well with the oil.
- On a slice of bread, place 1 slice of cheese, spread some sun-dried tomato paste, and then top with 2 basil leaves. Cover with another slice of bread.
- Slice the sandwich into 4 triangles.
- Garnish each triangular sandwich with the small basil leaves, if using.
Feta, roasted peppers and chives tea sandwich recipe
Feta cheese is great with almost everything because of its moderate taste. In this tea sandwich, I paired it with ready-made roasted peppers for their smoky flavor as well as fresh chives. Delicious!
Prep time: 3 minutes | Cook time: 12 minutes | Total time: 15 minutes
- 4 slices sandwich bread
- 3 ounces feta cheese, crumbled
- 1/3 cup roasted peppers, coarsely chopped
- Fresh chives, finely chopped
- Toast the bread in a toaster, and then, using a round food cutter, cut 2 circles into every slice of bread.
- Place the feta, roasted peppers and chives on the bread.
Prosciutto crudo, Parmesan cream cheese and arugula tea sandwich recipe
This is an Italianized ham and cheese mini sandwich mixed with arugula, which gives it a more interesting flavor.
Prep time: 10 minutes | Cook time: 5 minutes | Total time: 15 minutes
- 3 slices sandwich bread
- 3 ounces cream cheese
- 1 tablespoon grated Parmesan cheese
- Parmesan cheese shavings (optional)
- 3 big slices prosciutto crudo or any similar ham
- Toast the bread in a bread toaster.
- While waiting, in a small bowl, mix together the cream cheese and grated Parmesan. Set aside.
- Spread some cream cheese on a slice of toasted bread, and place a slice of prosciutto on top.
- Distribute the arugula and Parmesan shavings on top.
- Cover with another slice of toasted bread, and slice it in the middle.
Paprika egg salad, fava beans and arugula tea sandwich recipe
Add some spice to your egg salad with a pinch of paprika. It makes a lot of difference in taste. By combining it with fava beans and arugula, it will surely be a hit with your taste buds.
Prep time: 5 minutes | Cook time: 15 minutes | Total time: 20 minutes
- 2 eggs
- 1/8 cup mayonnaise
- 1/8 cup fava beans (fresh or precooked)
- 1 teaspoon extra-virgin olive oil
- 2 slices sandwich bread
- Over medium-high heat, boil the eggs until hard-boiled. Shell them, and chop coarsely.
- In a small bowl, mix together the mayonnaise, eggs, a pinch of paprika and salt. Set aside.
- If using fresh fava beans, then while boiling the eggs, shell them and blanch in boiling water for 3 minutes. Remove the outer skins of the beans. If using precooked fava beans, then skip this step. Mix the fava beans with the olive oil.
- Toast the bread in a toaster.
- On a slice of toasted bread, put some arugula, egg mayo and fava beans.
- Divide the sandwich into 4 pieces.
Fennel cream cheese and smoked salmon pumpernickel tea sandwich recipe
This is a very simple-looking sandwich, but the flavors of lemon, fennel and salmon can get you biting for more.
Dubliner Cheese Toasties with Prosciutto and Tomato
We’ve had a rainy few days around Philly. Whenever there is crummy weather, there is only one meal that will suffice: Grilled Cheese!
Kerrygold has a nicely upgraded version of grilled cheese on their website (adorably named “toasties“) made with their Dubliner Cheese, an aged cow’s milk similar to cheddar. The grilled cheese is topped with prosciutto, arugula, and tomato slices, yum!
Kerrygold products are a favorite of mine, you can always find a bit of gold shimmering from my butter dish. Their cheese is also amazing! The Kerrygold brand is a line of all-natural, grass-fed cheeses and butters crafted at dairy farms throughout Ireland. The hormone-free cheese and butters are available around the world but still come from milk supplied from independent dairy farmers within the Emerald Isle. (I’ve used Kerrygold’s Garlic and Herb Butter and my trusty Dubliner Cheese before in this post for Spinach-Chive Potato Bites.)
Ingredients (makes one sandwich):
- 2 slices marble rye
- 2 1/2 ounces Dubliner Cheese, thinly sliced
- 1/2 ounce thinly sliced prosciutto
- 1/4 cup arugula leaves
- 2 to 3 slices tomato
- Salt and pepper, to taste
- 2 teaspoons Kerrygold Irish Salted Butter, at room temperature
Heat a large saute pan over medium-high heat. Prepare all your ingredients.
Butter one side of each slice of bread. Add one slice of bread to the pan, butter side down.
and tomato. Season with salt and pepper.
After a minute or two, top with the remaining piece of bread, butter side up, and flip to toast the other side.
Toast for another minute or two, cut in half, and serve.
The cheese’s nuttiness plays really nicely off the saltiness of the prosciutto and the peppery flavor of the arugula. And tomato makes every grilled cheese better, doesn’t it?
Dubliner cheese is a more sturdy cheese, so it may not look as melted as an American cheese. But it softens nicely when heated, making it a delicious addition to a grilled cheese sandwich!
- 1 pound prepared pizza dough, preferably whole-wheat
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, halved and thinly sliced
- 2 ounces very thinly sliced prosciutto, cut into thin strips (about 1/2 cup)
- ¼ teaspoon crushed red pepper
- 1 cup shredded fontina or part-skim mozzarella cheese
- 2 cups packed coarsely chopped arugula
- 1 cup chopped tomato
Position oven rack in the lowest position preheat to 450 degrees F. Coat a large baking sheet with cooking spray.
Roll out dough on a lightly floured surface to about the size of the baking sheet. Transfer to the baking sheet. Bake until puffed and lightly crisped on the bottom, 8 to 10 minutes.
Meanwhile, heat oil in a large nonstick skillet over medium heat. Add onion, prosciutto and crushed red pepper and cook, stirring, until the onion is beginning to brown, about 3 minutes.
Spread the onion mixture evenly over the crust and top with cheese. Bake until crispy and golden and the cheese is melted, 8 to 10 minutes. Remove from the oven and top with arugula and tomato.
Italian BLT Grilled Cheese
Italian BLT Grilled Cheese made with prosciutto, arugula, tomato and slathered with a homemade herb butter.
This is not your typical grilled cheese sandwich or your typical BLT. It is an awesome combination of the two and to top it off is loaded with a bunch of Italian flavors and herbs.
For this sandwich I decided to swap the bacon for prosciutto for an Italian twist. If you have never had prosciutto before you must give it a try. Prosciutto is salty and typically sliced paper thin. Prosciutto is made of pork and is cured just like bacon. The only difference between the two is that bacon is also smoked after the curing process.
I baked the prosciutto to get it nice and crispy. I added arugula for a peppery bite and the basil and parsley in our herb butter to compliment the tomatoes. I also used both swiss and cheddar to give the sandwich thick creamy gooey layers of cheese.
I topped the sandwich off with a slather of herb butter on both sides of the bread. I know some of you may look at this and think you can get away with skipping this step and just use regular butter. Don’t! Herb butter is easier to make than you think.
To make the herb butter simply combine softened butter (not melted) with chopped parsley, basil, salt and pepper. You can always make extra to have on hand. For this recipe we will leave the herb butter softened until we are ready to make our sandwiches. To save for later use place the butter on a sheet of plastic wrap and roll up and shape into a tight log. Make sure to keep the wrap tight and to seal the ends. After it hardens in the fridge (couple hours) you can take it out and use a knife to cut off slabs of butter as needed. The herb butter will keep in the fridge for a couple of days.
For the crispy baked prosciutto place in the oven for about 10-12 minutes. The prosciutto will crisp up as it cools. Make sure to get the prosciutto sliced paper thin.
I was originally on the search for a whole wheat baguette but could not find what I was looking for at our local grocery store. I gave this multi-grain whole wheat bread a try and was very pleased. Any bread will substitute, baguette, or regular sandwich bread will do.
This Italian BLT grilled cheese comes out crispy, oozing with cheese and speckled with herbs. A perfect sandwich to use up tomatoes and herbs from your garden.
These are wonderful! I used pesto instead of tapanade because some in my family don't like olives. Do think it would be great with olives, too!
I thought these were great, but I do agree with the last reviewer that they were too salty. I think that next time, I'll omit the salt on top of the bread, omit the salt from the arugula and maybe leave out the prosciutto. I still think it will be delicious because how can you go wrong with these ingredients?
I think the sandwiches were too salty and the wonderful texture and taste of the mozzarella cheese was lost among the layers of leaves. I tried it on a tomato focaccia as well My husband (NOT a gourmet food type, so we are talking primitive taste buds I am trying to please here) said that it tasted best on the tomato focaccia.
This sandwich was so good that I was told to quit my day job and open up a place that sells this sandwich. Try it!
Great sandwiches. "Are there any left?" was the question asked repeatedly after lunch. This was a great companion for wine tasting through Temecula, CA. The Lemon Pasta Salad with Tomatoes and Feta was also a hit.
Terrific sandwich that can be made in advance. Served it to my tennis team after a match they loved it and wanted the recipe. I substituted tapenade for the olive paste and use bagged lettuce that had arugula in it.
very yummy. used spinach instead of arugula and store made garlic focaccia. the bread got slightly soggy, so next time I will use less oil with the spinach and be sure the tomato is well seeded.
Delicious and so portable, leaved them wrapped, grab your sunscreen and head for the beach.