Prosciutto & Mozzarella Sandwiches with Arugula & Calabrian-Fig Mayo

Prosciutto & Mozzarella Sandwiches

with Arugula & Calabrian-Fig Mayo

20 MIN
$18.99 8 Servings
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From the Test Kitchen

These irresistible sandwiches feature toasted, herby focaccia bread layered with spicy-sweet fig mayo, creamy mozzarella cheese, pickled peppers, fresh arugula, and rich prosciutto.
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  • Nutrition
    PER SERVING
  • Calories
    320 Cals (est.)
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fresh
ingredients
Prosciutto & Mozzarella Sandwiches with Arugula & Calabrian-Fig Mayo
Title
  • 3 oz Prosciutto
  • 1 Piece Focaccia Bread
  • 2 oz Arugula
  • 2 Tbsps Fig Spread
  • ¼ cup Mayonnaise
  • 1 oz Pickled Peppadew Peppers
  • 4 oz Fresh Mozzarella Cheese
  • 1½ tsps Calabrian Chile Paste
step-by-step
instructions
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the arugula. Halve the bread horizontally. Roughly chop the peppers. Thinly slice the cheese. In a bowl, combine the fig spread, mayonnaise, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Remove the plastic lining between the slices of prosciutto; tear into bite-sized pieces.

2 Toast the bread

Place the halved bread on a sheet pan, cut side up. Drizzle with olive oil and season with salt and pepper. Toast in the oven 7 to 9 minutes, or until lightly browned. Transfer to a cutting board.

3 Assemble the sandwiches & serve your dish

Assemble the sandwiches using the toasted bread, Calabrian-fig mayo, chopped peppers, sliced cheese, arugula, and prosciutto pieces. Cut into 8 equal-sized sandwiches. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the arugula. Halve the bread horizontally. Roughly chop the peppers. Thinly slice the cheese. In a bowl, combine the fig spread, mayonnaise, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Remove the plastic lining between the slices of prosciutto; tear into bite-sized pieces.

2 Toast the bread

Place the halved bread on a sheet pan, cut side up. Drizzle with olive oil and season with salt and pepper. Toast in the oven 7 to 9 minutes, or until lightly browned. Transfer to a cutting board.

3 Assemble the sandwiches & serve your dish

Assemble the sandwiches using the toasted bread, Calabrian-fig mayo, chopped peppers, sliced cheese, arugula, and prosciutto pieces. Cut into 8 equal-sized sandwiches. Enjoy!

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