Prosciutto & Mozzarella Sandwiches with Calabrian Mayo
Labor Day

Prosciutto & Mozzarella Sandwiches

with Calabrian Mayo

20 MIN
$17.99 2 Servings
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From the Test Kitchen

These irresistible sandwiches feature toasted baguettes layered with spicy Calabrian chile mayo, slices of salty prosciutto, and creamy mozzarella tossed with vinegar, oregano, and peppery arugula.
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  • Nutrition
    PER SERVING
  • Calories
    890 Cals (est.)
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fresh
ingredients
Prosciutto & Mozzarella Sandwiches with Calabrian Mayo
Title
  • 3 oz Prosciutto
  • 2 Small Baguettes
  • 4 oz Fresh Mozzarella Cheese
  • 2 oz Arugula
  • 1½ tsps Calabrian Chile Paste
  • ¼ cup Mayonnaise
  • 1 Tbsp Red Wine Vinegar
  • 1 tsp Whole Dried Oregano
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 baguettes. Tear the mozzarella into bite-sized pieces; place in a bowl. Add the vinegar, 2 tablespoons of olive oil, and up to half the oregano (you will have extra). Season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Remove the plastic lining between the slices of prosciutto; tear into bite-sized pieces. In a bowl, combine the mayonnaise and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be.

2 Toast the baguettes

Meanwhile, line a sheet pan with foil. Transfer the halved baguettes to the foil, cut side up. Drizzle with olive oil. Toast in the oven 6 to 8 minutes, or until the bread is lightly browned and crispy around the edges. Remove from the oven.

3 Finish & serve your dish

To the bowl of marinated mozzarella, add the arugula; toss to combine. Taste, then season with salt and pepper if desired. Assemble the sandwiches using the toasted baguettes, Calabrian mayo, prosciutto pieces, and arugula mixture. Enjoy!

Tips from Home Chefs

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Prosciutto & Mozzarella Sandwiches

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 baguettes. Tear the mozzarella into bite-sized pieces; place in a bowl. Add the vinegar, 2 tablespoons of olive oil, and up to half the oregano (you will have extra). Season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Remove the plastic lining between the slices of prosciutto; tear into bite-sized pieces. In a bowl, combine the mayonnaise and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be.

2 Toast the baguettes

Meanwhile, line a sheet pan with foil. Transfer the halved baguettes to the foil, cut side up. Drizzle with olive oil. Toast in the oven 6 to 8 minutes, or until the bread is lightly browned and crispy around the edges. Remove from the oven.

3 Finish & serve your dish

To the bowl of marinated mozzarella, add the arugula; toss to combine. Taste, then season with salt and pepper if desired. Assemble the sandwiches using the toasted baguettes, Calabrian mayo, prosciutto pieces, and arugula mixture. Enjoy!

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