A prosciutto sandwich consists of paper-thin slices of prosciutto, an Italian cured ham, served on crusty bread, such as ciabatta. It is often paired with figs, cheese, and fresh herbs and usually dressed with extra-virgin olive oil and aged balsamic vinegar. Italians' passion for prosciutto di Parma (prosciutto made in Parma) has deep roots: The writings of Cato, which date to approximately 100 bce, describe the process of curing pork legs in barrels of salt before drying and smoking the meat. Today Parma, a city in Emilia-Homagna, is considered the preeminent maker of prosciutto, which is prized for its delicate flavor and melt-in-your-mouth tenderness.
- 1 teaspoon extra-virgin olive oil
- 2 thin slices ciabatta bread
- 4 paper-thin slices prosciutto
- 1 1/2 tablespoons goat cheese
- 1 ripe fresh fig, thinly sliced, or 1 tablespoon fig marmalade
- Several fresh arugula leaves
- Freshly ground black pepper, to taste
Drizzle oil on both bread slices. Place prosciutto on 1 slice. Top with goat cheese, fig slices, and arugula leaves. Season with pepper.
Close sandwich and serve. Makes 1
Other Prosciutto Sandwiches:
Pair prosciutto with olive tapenade and smoked Gouda cheese on focaccia.
Layer slices of prosciutto and fresh basil leaves on ciabatta bread and drizzle with extra-virgin olive oil.
Make a panini by spreading basil pesto on Italian bread and filling it with prosciutto and fresh mozzarella cheese.
Layer slices of prosciutto with slices of ripe peach or nectarine and basil or arugula.
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