Seriously. My eyes went wide and my breathing went all shallow just thinking about how much of that delicious salty, cured meat was going to be thrown away. I even said something to my godmother later on about it and she laughed saying she felt the same way when she saw it in the bowls.
So to avoid freaking me out, eat all your prosciutto!
Adapted from: Cooking Light
- 12 oz. loaf french bread
- ¼ cup canola mayonnaise
- 4 tbsp. Fresh basil, chopped
- 4 oz. fresh mozzarella, thinly sliced
- 1 jar roasted red peppers
- 6 oz. prosciutto
1. 1. Heat a griddler or grill plate over high heat. Spray with non-stick cooking spray.
2. 2. Slice the loaf of french bread in half to fill with ingredients.
3. Spread the mayo on both sides of the bread and then sprinkle the chopped basil on top. Follow with the mozzarella cheese.
4. Pat the roasted red pepper dry, then finely dice and place on top of the mozzarella. Layer the pieces of prosciutto on top and close the sandwich.
5. Slice in half and place on the griddler or grill plate. Cook 5-7 minutes or until toasted and the cheese has melted. Slice each sandwich in half again and serve.
The original recipe called for using tomatoes instead of roasted red peppers but even roma tomatoes, which have a lower water count than others, can still make a sandwich soggy when its heated up so I opted to use roasted red peppers instead. I also doubled the amount of prosciutto to really bring out the flavor of it in this dish.
Honestly, it could have used more. The bread was a little overwhelming in comparison to the other ingredients, but overall it was still an absolutely delicious sandwich. You could also hollow out the top and bottom of the bread if you wanted to reduce the bread to other ingredient ratio.