Italian Prosciutto Sandwich

Ingredients

• 40 g (2 cups)basil leaves
• 33 g (⅓ cup)shredded Parmesan cheese
• 45 g (⅓ cup)pine nuts
• 3 large clovesgarlic
• 1.25 ml (¼ tsp)kosher salt
• 60 ml (¼ cup)extra-virgin olive oil
• 1red pepper
• 1 medium, cut lengthways into 6 mm (¼-inch) thick slicesaubergine
• 113 g (4 oz)soft goat’s cheese
• 227 g (8 oz), slicedfresh mozzarella
• 113 g (4 oz)prosciutto
• 1 loaf, sliced in half lengthwaysciabatta
• As neededolive oil
• To tastekosher salt and freshly ground black pepper

Instructions

1. 1

   Make the pesto

   Put the basil, Parmesan, pine nuts, garlic and salt in a food processor and blend until combined. With the processor running, slowly pour in the olive oil and blend until the pesto comes together. Set aside.

2. 2

   Roast the pepper

   Heat the oven to 220°C (425°F). Coat the red pepper with olive oil, wrap it loosely in foil and place it on a baking tray. Roast for 40 minutes, turning occasionally, until charred and soft. When cool enough to handle, peel it, remove the core and seeds, then cut it into 2.5 cm (1-inch) strips.

3. 3

   Cook the aubergine

   While the pepper roasts, season the aubergine slices lightly with salt and pepper. Add a thin layer of olive oil to a frying pan and cook over a medium heat for 3–4 minutes on each side, until browned. Add more oil to the pan as needed, then transfer the slices to kitchen paper to drain.

4. 4

   Assemble the sandwich

   Spread pesto over one cut side of the ciabatta and goat’s cheese over the other. Layer on the prosciutto, roasted pepper, mozzarella and aubergine.

5. 5

   Press and chill

   Wrap the sandwich tightly in cling film and refrigerate for at least 2 hours or overnight, weighed down with a heavy object such as a milk carton or casserole dish.

6. 6

   Cut into portions

   Slice the sandwich into portions or into small squares. It makes 10 sliced sandwiches or 20 mini square sandwiches.

What is an Italian prosciutto sandwich?

Ciabatta is an Italian bread, and this filling brings together familiar Italian ingredients such as prosciutto, mozzarella, Parmesan and basil pesto. The sandwich is assembled as a loaf, then pressed and chilled before serving.

Here, roasted pepper and browned aubergine add soft, savoury layers alongside the cheeses and cured ham. The combination of homemade pesto and a firm, pressed loaf makes it suitable for cutting into neat portions.

Nutrition and macros by portion

The nutrition label shows one serving as written: 222 calories, 15g protein, 6g carbs, 16g fat.

The ciabatta contributes most of the carbohydrates, while olive oil, pine nuts and the cheeses provide much of the fat. Prosciutto, mozzarella, goat’s cheese and Parmesan contribute protein. Serve a portion with salad or raw vegetables to add fresh produce to the plate.

Why make the pesto from scratch?

Fresh basil, Parmesan, pine nuts and garlic form the base of the pesto, while olive oil brings the ingredients together. Add the oil gradually with the processor running so it blends evenly into the mixture.

The measured salt is blended into the pesto, while the aubergine is seasoned separately. This lets you season the sandwich components without relying on extra salt in the filling.

Roasting the pepper

Foil keeps the pepper loosely enclosed as it roasts at 220°C for 40 minutes. Turning it occasionally helps it soften and char around its surface.

Let it cool enough to handle before peeling and removing the core and seeds. Cutting it into strips makes it easier to layer evenly over the bread.

Getting the aubergine right

The aubergine is cut into 6 mm slices so it can brown in a few minutes per side. Cook it over a medium heat and look for browned surfaces before taking it out of the pan.

Use oil as needed to keep the slices cooking in a thin layer, rather than letting the pan become dry. Drain the cooked aubergine on kitchen paper before assembling the sandwich.

Layering the filling

Spread pesto on one side of the ciabatta and goat’s cheese on the other, then add the fillings between them. Keeping the ingredients in layers helps distribute the prosciutto, pepper, mozzarella and aubergine throughout the loaf.

The recipe does not specify a required order for those fillings, so arrange them evenly across the bread. Take care not to leave a large mound in the middle, which can make the loaf harder to press and slice.

Chilling and pressing

Wrap the assembled loaf tightly before refrigerating it for at least 2 hours or overnight. A heavy object placed on top presses the layers together as they chill.

This is a make-ahead stage, so allow for the chilling time when planning when to serve the sandwich. Cut it after chilling, either into 10 slices or 20 mini squares.

Serving ideas

Serve the sliced sandwich as a sharing lunch or pack the mini squares for a buffet-style spread. Its bread, cheese, cured ham and roasted vegetables make it substantial enough to serve without a complicated accompaniment.

For a more balanced plate, add a simple green salad or raw vegetables alongside. Cut the loaf into smaller pieces if you are serving it as part of a larger selection.

Recipe notes & tips

• Use a food processor to make the pesto and add the oil gradually.
• Turn the pepper occasionally during roasting so it softens and chars.
• Cook the aubergine in batches if needed to keep the slices in a single layer.
• Drain the aubergine on kitchen paper before adding it to the bread.
• Wrap the assembled loaf tightly before placing a weight on top.
• Chill overnight when you want the sandwich ready to slice ahead of serving.

Variations

• Add rocket: layer a small amount into the sandwich for a peppery note.
• Use sun-dried tomatoes: add them in place of some of the roasted pepper.
• Try another pesto: use a different basil pesto in place of the homemade mixture.
• Swap the bread: use another sturdy loaf that can be sliced lengthways and pressed.
• Make mini squares: cut the chilled loaf into 20 small portions for sharing.

Common mistakes to avoid

• Adding oil all at once: pour it in slowly while the food processor runs so it combines with the pesto.
• Skipping the pepper turns: turn it occasionally during roasting to help it char and soften.
• Crowding the aubergine: cook slices in batches so they can brown rather than pile up.
• Assembling with wet aubergine: drain the slices on kitchen paper before layering them in.
• Wrapping loosely: wrap the loaf tightly before weighing it down in the fridge.
• Cutting before chilling: refrigerate for at least 2 hours or overnight before slicing.

How to store

Keep the wrapped sandwich refrigerated and use it within 1–2 days. Serve it chilled or let it sit briefly at room temperature before cutting; the recipe does not include reheating instructions.

Frequently asked questions