If you’re asking me, within the last couple of years, prosciutto has been getting all of the attention that it deserves.
You’ll find it on everything.
On the charcuterie board that your mom set out for an appetizer.
On the menu of that trendy new sandwich shop up the street.
And honestly, I think that’s wonderful.
Prosciutto has been my favorite Italian meat for years.
Don’t get me wrong, I do love capicola, soppressata, spicy pepperoni, and everything like that.
But there’s just something about salty prosciutto that is so incredibly delicious to me.
It goes well with so many different kinds of dishes; from pizzas to appetizers to sandwiches.
And to me, there’s nothing better than a delicious prosciutto sandwich.
I am known in my friend group for making high quality “gourmet style” prosciutto sandwiches, and I attribute that to a lot of the menu items that we have regularly at Mortadella Head.
But a lot of them are my own creations, too. And they’re fairly easy recipes.
Here are some of my favorite gourmet prosciutto sandwich recipes!
Prosciutto, Fig, and Brie Panini:
One of the most popular sandwiches on this list, the prosciutto, fig and brie panini is a hit among me and my friends. The creamy brie cheese contrasts the prosciutto perfectly to deliver one of the most delicious bites in all of grilled sandwich land.
- Ingredients: Sliced prosciutto, fresh figs (or fig spread or fig jam), brie cheese, a little arugula, artisan bread.
- Assembly: Layer prosciutto, sliced brie, and sliced figs on the bread. Add a handful of arugula for freshness. Grill in a panini press until the cheese is melted and the bread is crispy.
Mediterranean Prosciutto Wrap:
Okay, so this one might be more of a Greek-Italian combo. It plays heavily into the Mediterranean diet, using the most delicious vegetables you can get your hands on. If you really want to be bold, try putting this on a piece of pita bread. You won’t regret it!
- Ingredients: Sliced prosciutto, roasted red peppers, marinated artichoke hearts, Kalamata olives, feta cheese, baby spinach, tortilla wrap.
- Assembly: Lay out the tortilla, then layer prosciutto, roasted red peppers, artichoke hearts, olives, feta cheese, and baby spinach. Roll it up tightly and slice in half.
Pear and Prosciutto Baguette (Pig and Fig):
This perfect sandwich is a longtime favorite of all of our Mortadella Head customers. The Pig and Fig is one of my personal favorite subs, and is the perfect thing for the approaching Autumn season. Great for a picnic lunch, or really anything else that you can think of!
- Ingredients: Sliced prosciutto, sweet pear slices, blue cheese, mixed greens, baguette.
- Assembly: Slice the baguette lengthwise. Layer prosciutto, thinly sliced pears, crumbled blue cheese, and mixed greens. Drizzle with honey or balsamic reduction for extra flavor.
Prosciutto and Asparagus Open-Faced Sandwich:
I used to make a variation of this over grilled chicken breast using mozzarella cheese, but if I’m being honest, this one’s better. There’s nothing better than sliced prosciutto and fresh blanched asparagus. And on toast with cream cheese? Chef’s kiss!
- Ingredients: Sliced prosciutto, blanched asparagus, herbed cream cheese, toasted baguette slices (any piece of bread will work).
- Assembly: Spread a layer of herbed cream cheese on the toasted baguette slices. Top with slices of prosciutto and arrange blanched asparagus on top.
Prosciutto Caprese Sandwich (The Tricolore):
Another one of our classic Mortadella Head favorites, the Tricolore is one simple sandwich that simply never ever fails you. It’s such a simple variation of a classic sub recipe, but it’s one that just works so perfectly.
- Ingredients: Sliced prosciutto, fresh mozzarella, tomato slices, fresh basil leaves, ciabatta bread.
- Assembly: Layer prosciutto, slices of fresh mozzarella, tomato slices, and fresh basil leaves on ciabatta bread. Drizzle with balsamic glaze or olive oil.
Prosciutto and Roasted Vegetable Wrap:
This sandwich takes all of your favorite Italian style vegetables and combines them all into one savory wrap. It’s seriously one of the most delicious things you will ever eat, and the prosciutto absolutely makes it!
- Ingredients: Sliced prosciutto di parma, roasted vegetables (such as zucchini, bell peppers, and eggplant), hummus, baby arugula, whole wheat wrap.
- Assembly: Spread a layer of hummus on the wrap, then layer prosciutto, roasted vegetables, and baby arugula. Roll up the wrap and enjoy.
Prosciutto and Goat Cheese Croissant:
This is another one that’s just as good of a breakfast option as it is lunch and dinner. It takes all of your favorite fresh summer flavors and combines them on top of a delectable croissant with goat cheese, which is arguably one of the best cheeses ever.
- Ingredients: Sliced prosciutto, goat cheese, sun-dried tomatoes, baby spinach, croissant.
- Assembly: Slice the croissant in half. Spread goat cheese on both halves, then layer prosciutto, sun-dried tomatoes, and baby spinach.
Chicken Cutlet and Prosciutto Sub (La Cosa Nostra):
This is the Cosa Nostra, and its exactly the chicken sandwich you should be ordering here at Mortadella Head. bostontiktok chickensandwich
Somebody once told me that Olive Oil is the king of the kitchen, and garlic is the queen. I’d be willing to replace those two terms with chicken cutlets and prosciutto, though. It’s one of those combinations that just makes sense. And they make a great sandwich, too.
- Ingredients: One fresh sub roll (or Italian bread), sliced prosciutto, fresh mozzarella, golden brown chicken cutlets, roasted red peppers, fresh tomatoes, fresh basil, mixed greens, basil pesto mayo, red wine vinaigrette, extra virgin olive oil.
- Assembly: Spread some pesto mayo all over the sliced sub roll. From there, add the mixed greens, and drizzle with the vinaigrette. Add your chicken cutlets, roasted peppers, tomato basil salad, prosciutto, and top with fresh mozzarella and EVOO.