Here we are again with another great Italian Street Food dish and this one could not be any easier to throw together. When Steve and I went to Italy one thing that we got over and over again was called the Crudo which was simply incredible prosciutto on a really good piece of bread. Nothing fancy about it but those two components were just perfection while strolling the streets. This is my version with a couple extra ingredients, my Prosciutto, Mozzarella & Pesto on Ciabatta comes in as the third recipe for our fun Italian Street Food Week. When you are making something like this sandwich with just a few ingredients it really is important to splurge and make them really good quality. Each component adds something special here. That ciabatta bread is just fabulous with the crisp crust and that light and airy center. The prosciutto is salty and goes so well with the creaminess of the fresh mozzarella. Adding a ton of flavor is that fresh pesto; simply lots of basil, garlic, walnuts. evoo, lemon juice & pecorino cheese. Summer is the perfect time to make big batches of this stuff and freeze it for the winter. One bite of this sandwich and you will get why I so love it!
- ciabatta loaf
- prosciutto de parma
- fresh mozzarella, thinly sliced
- 3 big handfuls of fresh basil leaves
- 4-5 garlic cloves
- 1/2 cup chopped walnuts
- 1 Tbsp fresh lemon juice
- 1 cup EVOO
- 1/2 cup grated pecorino cheese
- salt & pepper
- Add the garlic and walnuts to a food processor and give it a few pulses.
- Add in the basil leaves and lemon juice. With the machine running stream in the EVOO until incorporated and the basil is finely chopped.
- Add in the cheese and pulse just a couple times. Season with salt and pepper to taste.
- Assemble your sandwich by smearing some pesto on the top and bottom of the bread, layered with the prosciutto and mozzarella.
You may also like: