Prosciutto, Arugula, and Tomato Sandwich

Staff Writer
Prosciutto, Arugula, and Tomato Sandwich
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
571
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.

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.

Nutritional Facts

Total Fat
46g
72%
Sugar
5g
N/A
Saturated Fat
11g
56%
Cholesterol
48mg
16%
Protein
12g
25%
Carbs
27g
9%
Vitamin A
74µg
8%
Vitamin B12
0.3µg
4.7%
Vitamin B6
0.5mg
22.6%
Vitamin C
75mg
100%
Vitamin D
0.2µg
0.1%
Vitamin E
1mg
5%
Vitamin K
33µg
41%
Calcium
76mg
8%
Fiber
3g
11%
Folate (food)
49µg
N/A
Folate equivalent (total)
154µg
39%
Folic acid
62µg
N/A
Iron
2mg
13%
Magnesium
43mg
11%
Monounsaturated
16g
N/A
Niacin (B3)
5mg
24%
Phosphorus
163mg
23%
Polyunsaturated
18g
N/A
Potassium
500mg
14%
Riboflavin (B2)
0.2mg
13.1%
Sodium
786mg
33%
Thiamin (B1)
0.4mg
26.4%
Zinc
1mg
9%

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