Prosciutto Caprese Sandwich

I’ve done it.
I’ve taken a beautiful Italian classic and turned it into a delectable, filling sandwich.

Caprese salad has always been one of my favorites. It takes me back to my childhood in Tuscany, ravenously consuming the salad alongside a pizza at lunch after a busy morning of sandcastle building on the beach. Fresh, ripe tomatoes layered between decadent slices of Mozzarella di Bufala and torn pieces of peppery basil. (US: bay-zel, UK: bah-zil) Heaven.

What could possibly make this fresh, simple salad any more amazing?
How about stacking it on pieces of warm, toasted sourdough baguette and covering it in prosciutto? I think yes.
I’m always looking for an interesting new lunch to tantalise my tastebuds mid-day. This would be a great way to spice up the lunches you take into work, but be wary, this may inspire work fridge theft.

Ingredients:
Sourdough baguette (obviously you’re free to use any bread you like, but there’s something about sourdough with the tanginess of the balsamic and sweetness of the basil)
2 Ripe tomatoes (depending on size)
Mozzarella (if you’re eating this right away, use fresh Mozzarella that is packaged in water – if you’re taking this to work, use low-moisture Mozzarella served in a package so that your bread doesn’t become soggy)
A handful of basil leaves
Several strips of Prosciutto Crudo
Olive oil & balsamic vinegar
Sea salt & pepper

Assembly is quite simple and can be done to your taste.
I sliced and toasted my sourdough baguette, then layered slices of fresh tomato and mozzarella on top. I then placed layers of prosciutto crudo over the tomato and cheese like a tasty, meaty blanket. Then, I gave a handful of basil leaves a rough chop and sprinkled them over the top. Glug some olive oil and balsamic over your masterpiece to create an incredible, sloppy mess. A pinch of salt, a dash of pepper, and there it you have it: My Prosciutto Caprese Sandwich.

I hope you enjoy it!
Do you have any exciting lunch ideas I should try?

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