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Crispy Prosciutto Sub Sandwiches

Ingredients
  

  • 3 slices prosciutto Prosciutto di Parma or another nitrate-free prosciutto
  • 3 oz. fresh mozzarella sliced
  • 1.5 Tbsp. extra-virgin olive oil
  • .5 Tbsp. balsamic vinegar
  • Salt
  • Black pepper freshly ground
  • 1 red bell pepper or 1 in-season tomato
  • 8- inch baguette chunk
  • 10 leaves basil washed and patted dry

Instructions
 

  • Lay prosciutto slices in an even layer on a large rimmed baking sheet. Bake at 350ºF for 10-15 minutes until crispy. (Monitor closely to make sure prosciutto doesn't burn.) Set aside to cool.
  • In a bowl or on a plate, mix sliced mozzarella with extra-virgin olive oil and balsamic vinegar. Sprinkle with salt and pepper to taste.
  • Broil red bell pepper on high until charred, about 5-10 minutes, turning as necessary. Alternatively, hold pepper with tongs over stove burner open flame, rotating pepper until evenly charred. Let pepper cool in paper bag or in bowl topped with plate (to trap heat and allow the residual heat to soften the charred skin). Peel off charred skin when cool, and slice pepper into 1/2-inch wide strips. Set aside.
  • When all the ingredients are ready, toast the baguette. Slice in half. Top with sliced peppers (or slices of excellent tomatoes), marinated mozzarella, prosciutto, and basil. If desired, drizzle oil-vinegar mixture from mozzarella over the inside of the sandwich. Cut sandwich in half diagonally. Enjoy!