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.
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.