Prosciutto Caprese Sandwich
Fresh, simple ingredients are all you need to make an unforgettable sandwich, and this Prosciutto Caprese Sandwich is proof. Layered with salty prosciutto, juicy Roma tomatoes, creamy fresh mozzarella, fragrant basil, and finished with a drizzle of balsamic glaze, every bite tastes like summer.
Toasting the ciabatta takes this sandwich to another level. The warm, crispy bread adds the perfect crunch while holding up to the juicy tomatoes and creamy mozzarella without becoming soggy. A light brush of olive oil before toasting gives the bread even more flavour and creates the perfect base for the fresh ingredients.
The beauty of this sandwich is its simplicity. Every ingredient has a chance to shine, from the savoury prosciutto to the fresh basil picked straight from the garden. A pinch of salt and freshly cracked black pepper enhances the tomatoes, while the balsamic glaze adds just the right amount of sweetness to balance the richness of the mozzarella and prosciutto.
This is the kind of recipe you’ll find yourself making all spring and summer long. It’s perfect for an easy lunch on the patio, a picnic at the park, a light dinner after a busy day, or even sliced into smaller portions for entertaining. Pair it with kettle chips, a fresh salad, or a bowl of soup for a complete meal that’s as effortless as it is delicious.
Whether you’re using homemade tomatoes from the garden or picking up fresh ingredients from your local market, this Prosciutto Caprese Sandwich celebrates everything we love about simple seasonal cooking. Fresh flavours, minimal prep, and a sandwich that’s guaranteed to become a warm-weather favourite.
Prosciutto Caprese Sandwich
Ingredients
- 2 ciabatta buns or 1 baguette, cut into portions
- 1 tbsp olive oil
- 6 to 8 slices prosciutto
- 2 Roma tomatoes sliced
- 8 oz fresh mozzarella sliced
- Fresh basil leaves
- Salt and freshly cracked black pepper to taste
- Balsamic glaze for drizzling
Instructions
- Slice the ciabatta buns in half and lightly brush the cut sides with olive oil.
- Toast the buns until lightly golden and crisp.
- Layer the prosciutto over the bottom half of each bun.
- Top with the sliced Roma tomatoes, fresh mozzarella, and basil leaves.
- Season the tomatoes and mozzarella with salt and freshly cracked black pepper.
- Finish with a generous drizzle of balsamic glaze.
- Close the sandwich, slice in half if desired, and serve immediately.
