An Italian-Style Sandwich | Ciabatta with Homemade Pesto & Prosciutto + Stracciatella

Ingredients:

For the ciabatta:

· Flour — 500 g
· Water — 450 ml
· Dry yeast — 7 g
· Salt — 10 g
· Sugar — 10 g

For the pesto:

· Fresh basil — 50 g
· Pine nuts — 30 g
· Parmesan cheese — 50 g
· Olive oil — 100 ml

Additionally:

· Stracciatella cheese
· Balsamic glaze
· Prosciutto

Instructions:

Making the ciabatta:

1. In a mixer bowl, combine the flour, yeast, salt, sugar, and water.
2. Knead for 15 minutes on low speed. Cover the dough and place it in a warm spot (e.g., a turned-off oven) for 2 hours.
3. Pour the dough onto a well-floured surface, dust the top with flour, divide into 2 parts, and fold each into an “envelope.” Then place them on a floured cloth. Let rest for 1 hour in a warm place.
4. Transfer the dough from the cloth onto parchment paper. Bake for 15 minutes at 240°C with a tray of water on the bottom of the oven, then another 15 minutes without the water.

Making the pesto:

1. In a blender, combine the basil, pine nuts, grated Parmesan, and olive oil. Blend until smooth.

Assembling the sandwich:

1. Slice the ciabatta loaf lengthwise. Spread pesto on the bottom half.
2. Top with stracciatella cheese and drizzle with balsamic glaze.
3. Arrange thin slices of prosciutto over the top. Cover with the other half of the bread.

Enjoy your meal!