Prosciutto, Arugula, and Tomato Sandwich

Prosciutto, Arugula, and Tomato Sandwich
Staff Writer
Prosciutto, Arugula, and Tomato Sandwich
Preston Porter

Prosciutto, Arugula, and Tomato Sandwich

Here in the States we have the good old BLT sandwich, but in Italy, they serve a PAT instead — prosciutto, arugula, and tomato. This is just as easy to make, and if you're a fan of prosciutto (as I am), this sandwich is a real winner.

1
Servings
126
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 hot pepper in vinegar, sliced
  • 4 thin slices prosciutto di Parma, cookedcrisp like bacon
  • 2 slices ciabatta, toasted
  • 1 Cup arugula
  • 2 slices tomato
  • 2 Tablespoons mayonnaise

Directions

In a blender, combine the hot pepper and mayonnaise and blend. Layer the crispy prosciutto di Parma on a slice of ciabatta. In a small bowl, toss the arugula with 1 tablespoon of the mayonnaise. Add the arugula on top of the prosciutto and layer on the tomato. Coat the other slice with the remaining mayonnaise, place on top, and press down to integrate the ingredients and warm the bread. Cut in half and serve.

Nutritional Facts

Total Fat
6g
9%
Sugar
5g
6%
Saturated Fat
2g
8%
Cholesterol
15mg
5%
Carbohydrate, by difference
11g
8%
Protein
10g
22%
Vitamin A, RAE
242µg
35%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
30mg
40%
Vitamin K (phylloquinone)
220µg
100%
Calcium, Ca
340mg
34%
Choline, total
44mg
10%
Fiber, total dietary
4g
16%
Folate, total
202µg
51%
Iron, Fe
4mg
22%
Magnesium, Mg
100mg
31%
Manganese, Mn
1mg
56%
Niacin
2mg
14%
Pantothenic acid
1mg
20%
Phosphorus, P
143mg
20%
Selenium, Se
6µg
11%
Sodium, Na
176mg
12%
Water
200g
7%
Zinc, Zn
2mg
25%

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.