why make this recipe

The Prosciutto and Mozzarella Sandwich with Basil Aioli is a culinary delight that pairs salty, savory prosciutto with creamy mozzarella, balanced perfectly by the vibrancy of fresh basil aioli. This sandwich offers a burst of flavor, a satisfying texture, and is surprisingly simple to whip up. It’s perfect for a quick lunch, a picnic, or an impressively easy dinner option. The marriage of fresh ingredients creates a refreshing contrast that is particularly enjoyable during warm weather but can be relished any time of year.

how to make Prosciutto and Mozzarella Sandwich with Basil Aioli

Creating this scrumptious sandwich is uncomplicated and rewarding. Start by preparing the basil aioli, followed by assembling the sandwich layers. With a few straightforward steps, you’ll have a mouthwatering meal ready to savor.

Ingredients :

4 ciabatta rolls (cut in half and toasted)
2 heirloom tomatoes (sliced)
8 oz mozzarella (sliced)
4 oz prosciutto
2 cups arugula
1 tablespoon lemon juice
1 tablespoon olive oil
12 leaves fresh basil leaves (divided)
½ teaspoon kosher salt (more to taste)
⅓ cup mayonnaise
1 ½ cups fresh basil leaves
2-3 cloves garlic
1 tablespoon lemon juice (more to taste)

Directions :

Basil Aioli:

In a food processor, combine 1 ½ cups fresh basil leaves, 2-3 cloves of garlic, ⅓ cup mayonnaise, 1 tablespoon lemon juice, and ½ teaspoon kosher salt.
Blend until smooth, scraping down the sides as needed. Taste and adjust with more lemon juice or salt if desired. Set aside.

For the Sandwich:

Toast the ciabatta rolls until golden brown.
On the bottom half of each roll, layer sliced heirloom tomatoes, followed by mozzarella, prosciutto, and arugula.
Drizzle a little olive oil and lemon juice over the arugula, adding a pinch of salt for flavor.
Spread a generous amount of basil aioli on the top half of the toasted ciabatta rolls.
Close the sandwiches and press down gently before slicing in half.

how to serve Prosciutto and Mozzarella Sandwich with Basil Aioli

This sandwich is best served immediately while the ciabatta rolls are crispy and warm. Pair it with a side of crunchy potato chips, a light salad, or fresh fruit for a complete meal. For an added touch, serve with a small dish of extra basil aioli for dipping.

how to store Prosciutto and Mozzarella Sandwich with Basil Aioli

If you have leftovers, wrap the sandwich tightly in foil or parchment paper to maintain the freshness. Store it in the refrigerator for up to 24 hours. It’s best enjoyed fresh, but you can reheat it briefly in a toaster oven if necessary.

tips to make Prosciutto and Mozzarella Sandwich with Basil Aioli

Use fresh, high-quality ingredients for the best flavor. Look for artisanal ciabatta rolls and good-quality mozzarella.
Feel free to customize the sandwich with additional veggies like roasted peppers or avocado for added flavor and nutrition.
For a vegan version, substitute prosciutto with marinated artichokes or roasted vegetables, and use a plant-based mayonnaise for the aioli.

variation

Experiment with adding different ingredients or flavors! Swap mozzarella for burrata for a creamier texture, or try adding a spread of pesto instead of basil aioli. You could also include sliced avocado for extra richness or layer in some spicy arugula for a kick of flavor.

FAQs

1. Can I prepare the basil aioli ahead of time?
Yes, the basil aioli can be made a day in advance. Store it in a sealed container in the refrigerator and stir well before using.

2. Is there a gluten-free option for this sandwich?
Absolutely! You can substitute the ciabatta rolls with gluten-free bread. There are many delicious gluten-free options available.

3. How can I make this sandwich more filling?
Add additional protein like grilled chicken or turkey to the sandwich for a heartier meal, or serve it with a side of hearty soup for extra satisfaction.

Prosciutto and Mozzarella Sandwich with Basil Aioli

A flavorful sandwich combining salty prosciutto, creamy mozzarella, and zesty basil aioli for a quick meal any time of year.

Prep Time 10

Cook Time 5

Total Time 15

Serving Size servings

Ingredients

For the Basil Aioli

1.5 cups fresh basil leaves divided for the sandwich and aioli
2-3 cloves garlic
⅓ cup mayonnaise
1 tablespoon lemon juice more to taste
½ teaspoon kosher salt more to taste

For the Sandwich

4 pieces ciabatta rolls cut in half and toasted
2 pieces heirloom tomatoes sliced
8 oz mozzarella sliced
4 oz prosciutto
2 cups arugula
1 tablespoon olive oil
1 tablespoon lemon juice more to taste
pinch kosher salt to taste

Instructions

Preparation of Basil Aioli

In a food processor, combine 1 ½ cups fresh basil leaves, 2-3 cloves of garlic, ⅓ cup mayonnaise, 1 tablespoon lemon juice, and ½ teaspoon kosher salt.
Blend until smooth, scraping down the sides as needed.
Taste and adjust with more lemon juice or salt if desired. Set aside.

Assembling the Sandwich

Toast the ciabatta rolls until golden brown.
On the bottom half of each roll, layer sliced heirloom tomatoes, followed by mozzarella, prosciutto, and arugula.
Drizzle a little olive oil and lemon juice over the arugula, adding a pinch of salt for flavor.
Spread a generous amount of basil aioli on the top half of the toasted ciabatta rolls.
Close the sandwiches and press down gently before slicing in half.

Notes

Best served immediately while ciabatta rolls are crispy and warm. Pair with potato chips, a light salad, or fresh fruit. For logistics, leftover sandwiches can be wrapped tightly in foil or parchment paper and stored in the refrigerator for up to 24 hours.