Prosciutto & Mozzarella Sandwiches

with Calabrian Mayo

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.

Details

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.

Nutrition per serving

Air Fryer Instructions

Ingredients

3 oz

Prosciutto

2 each

Sandwich Rolls

4 oz

Fresh Mozzarella Cheese

2 oz

Arugula

1 ½ tsp

Calabrian Chile Paste

4 tbsp

Mayonnaise

1 tbsp

Red Wine Vinegar

1 tsp

Whole Dried Oregano

Note: Measurements are for 2 serving recipes.

Instructions

step 1

Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the rolls. Tear the mozzarella into bite-sized pieces; place in a medium bowl (or large for 4 servings). Add the vinegar, 2 tablespoons of olive oil (or 4 tablespoons for 4 servings), 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. 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.

step 2

Toast the rolls

Line a sheet pan with foil. Transfer the halved rolls 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. Air Fryer: Cook the rolls at 375°F for 4 to 7 minutes.

step 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 rolls, Calabrian mayo, prosciutto (tearing into bite-sized pieces before adding), and arugula mixture. Enjoy!