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Sandwiches at home don’t need to be boring! Featuring fresh mozzarella and fig jam, this prosciutto sandwich is a wonderful lunch option that takes just minutes to prepare.
Working from home sometimes means that figuring out what’s for lunch involves standing in the middle of my kitchen and trying to decide just how much energy I have for the meal ahead.
It’s got layers of flavor with an unexpected ingredient added in, and I just can’t get enough.
This recipe is so easy to make. I love it when I need a quick lunch but don’t wanna make it you know the same old boring thing.
Ready to boost your sandwich game? Let’s make this prosciutto sandwich!
Ingredients for a prosciutto sandwich
Full list of ingredients with quantities is located in the recipe card.
Baguette – A demi baguette is the ideal size for a single sandwich, or you can purchase a full-size baguette for multiple sandwiches. You can also use ciabatta if you like. It should be a nicely crusty bread!
Prosciutto – Packages of prosciutto vary in size, but you’ll use about 2 slices per sandwich, which is about 1 ounce of meat.
Mozzarella – This sandwich requires FRESH mozzarella, not the low-moisture blocks or shredded bags! It will likely be located in the deli area of your grocery store. I like to buy the pre-sliced fresh mozzarella for ease, but you can also buy the larger balls and slice it yourself.
You don’t want burrata for this recipe, so make sure to check the labels.
Arugula – Arugula, or rocket, is a peppery green that is wonderful on sandwiches like these. The spicy flavor pairs well with the creamy cheese and rich meat.
Olive oil and balsamic – Just a bit of oil and vinegar lifts this sandwich and boosts all the flavors.
Fig preserves – Our secret ingredient! This sweet jam takes the sandwich over the top, complementing the rest of the flavors and making every bite a delight.
What is prosciutto?
Prosciutto is a dry-aged ham made from the hind legs of pigs. It’s typically served sliced very thinly.
There are two main varieties of prosciutto: cotto, which is cooked, and crudo, which is uncooked, but cured. Typically what you’ll find in American grocery stores is the crudo variety.
Prosciutto di Parma is made only in the Emilio Romagna region of Italy, where prosciutto was first developed thousands of years ago. It is a Protected Designation of Origin food, a label that helps protect traditional food cultures and products in Europe. If your store carries prosciutto di Parma, give it a try!
How to make this recipe
Slice your bread lengthwise and open it up on your work surface. If you like, briefly toast the bread under the broiler.
Spread the bottom of the bread with fig preserves. If your jam has some chunks in it, that’s totally fine!
Layer on the proscuitto slices, folding the pieces and overlapping like shingles. Prosciutto pulls into smaller pieces easily, so you can also break it apart before adding, which can make it easier to eat.
Add the fresh mozzarella slices. If you buy the pre-sliced mozzarella and think it is too thick, simply slice down the center to create thinner slices.
Top with a handful of the baby arugula.
Now, whisk together a bit of olive oil and balsamic vinegar to create a simple dressing. Drizzle this over the top of the sandwich, then add some cracked pepper.
Place on the top of the bread, slice in half, and enjoy!
While I think this sandwich is just perfect as is, you can add or swap ingredients to mix things up.
In the summer when tomatoes are at their peak, add sliced heirloom tomatoes for juicy flavor.
Instead of fig jam, use a spreading of homemade pesto or layer on fresh basil leaves.
Top with slices of roasted red peppers, or add a few capers.
Swap the mozzarella for creamy goat cheese. It’s so good! Or, try slices of brie if you like a strong cheese.
Try it with very thinly sliced melon for a crisp and refreshing, slightly sweet addition.
Toast the sliced bread slightly under the broiler before topping. Add a drizzle of olive oil to make it crisp.
More sandwiches to enjoy
Looking for other sandwich ideas? Try a classic chicken salad or tuna melt.
Elevate your lunchtime with this prosciutto sandwich today!
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It means so much when you enjoy my recipes, so let me know how it goes and leave a comment if you have any questions.
- 1 baguette, or other crusty bread, cut into 8 inches
- 1 tablespoon fig preserves
- 1 ounce prosciutto, about 2 slices
- 3 to 4 slices fresh mozzarella
- 1/2 cup baby arugula
- 2 teaspoons olive oil
- 1 teaspoon balsamic vinegar
- Cracked black pepper
- Slice bread in half through the middle. Spread fig jam on the bottom, then layer on prosciutto, mozzarella, and arugula.
- Whisk together olive oil and balsamic, then drizzle on over the arugula (you might not use it all). Top with fresh cracked black pepper.
- Add the bread top, slice in half, and enjoy.
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
I focus on fresh ingredients and easy methods, with spins that keep meals interesting. Dinnertime shouldn’t be stressful or complicated, and I’m here to help you enjoy the time spent in the kitchen. Read more…