A rustic, tasty prosciutto-antipasti combination.
Difficulty: Easy
Time: 20 min. preparation time, 0 min. baking time
Nutrition: Calories ca 538 / Protein 23g / Carbohydr. 55g / Fat 26g
Ingredients (4 servings)
| 1 | ciabatta |
| 2 tbsp | olive oil |
| 1 ball | mozzarella (in liquid, drained) |
| 1 | tomato |
| 200 g | antipasti |
| 1 tbsp | pesto |
| 100 g | prosciutto di Parma |
| 40 g | arugula |
Utensils
wooden skewer (optional), cooking spoon, cutting board, knife, 2 small frying pans
Wine Tip
Schiava / Trollinger, 2012
This light Italian red wine is the perfect partner to the combination of prosciutto and antipasti. The mild fruit aroma along with the moderate alcohol content allow the intense flavors of the sandwich to unfold.
Step 1
Cut the ciabatta lengthwise and drizzle with olive oil. Roast in a hot pan, oiled side down, for approx. 3 – 5 minutes.
small frying pan, cutting board, knife
1 ciabatta / 2 tbsp olive oil
Step 2
Meanwhile, cut mozzarella and tomato into thin slices. Cut antipasti (e.g. artichoke hearts, grilled peppers) into bite-sized pieces and heat briefly in a pan.
small frying pan, cooking spoon, cutting board, knife
1 ball mozzarella / 1 tomato / 200 g antipasti
Step 3
Next, spread the pesto onto the bread and place alternating layers of tomato and mozzarella slices on top.
1 tbsp pesto
Step 4
Place the antipasti, prosciutto, and the arugula on the ciabatta. Place another piece of bread on top. Pierce with a wooden skewer to to make the sandwich easier to serve and eat.
wooden skewer
100 g prosciutto di Parma / 40 g arugula
Dining and Cooking