Prosciutto, Fresh Mozzarella, Lettuce, and Tomato on a Buttered Baguette with Dijon Mustard Recipe

Prosciutto, Fresh Mozzarella, Lettuce, and Tomato on a Buttered Baguette with Dijon Mustard Recipe
Staff Writer
Prosciutto and Mozzarella Sandwich

Robert Rabine

Prosciutto and Mozzarella Sandwich

Simple, fresh and tasty, it is a staple for breakfast or a quick lunch in southern France. Serve with or without the prosciutto.

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Ingredients

  • 2 fresh demi baguettes
  • 2 tablespoons butter
  • 2 ounces thinly sliced fresh mozzarella
  • 1 ripe tomato, sliced
  • Green leaf lettuce
  • 4 ounces thinly sliced prosciutto
  • Dijon mustard, for serving

Directions

Slice the baguettes in half lengthwise but leave them hinged, then slice them in half the opposite way to make 4 equal-sized pieces. Butter the inside of the baguettes. Assemble the sandwiches by stacking the mozzarella, tomato, lettuce, and prosciutto inside the buttered baguettes. You can use as much or as little of each ingredient as desired. Serve with Dijon mustard.

Prosciutto Shopping Tip

Bone-in cuts tend to be slightly less expensive than their boneless counterparts, and have more flavor.

Prosciutto Cooking Tip

According to the USDA, the recommended internal temperature for cooked pork should be 145 degrees Fahrenheit.