Prosciutto & Mozzarella Sandwiches with Oregano Mayo & Olive Salad
Memorial Day

Prosciutto & Mozzarella Sandwiches

with Oregano Mayo & Olive Salad

25 MIN
$18.99 8 Servings
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From the Test Kitchen

This delicious sandwich—inspired by the classic New Orleans favorite, the Muffaletta—features a tangy, piquant mix of chopped black and green olives, roasted peppers, and shallot, which we're layering onto chewy focaccia alongside prosciutto, mozzarella, and oregano mayo.
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  • Nutrition
    PER SERVING
  • Calories
    330 Cals (est.)
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fresh
ingredients
Prosciutto & Mozzarella Sandwiches with Oregano Mayo & Olive Salad
Title
  • 3 oz Prosciutto
  • 1 Piece Focaccia Bread
  • 4 oz Fresh Mozzarella Cheese
  • ¼ cup Mayonnaise
  • 1 Tbsp Sherry Vinegar
  • 1 oz Sliced Roasted Red Peppers
  • 1 oz Pitted Niçoise Olives
  • 1 Shallot
  • 2 tsps Honey
  • 1 tsp Whole Dried Oregano
  • 1 oz Castelvetrano Olives
step-by-step
instructions
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Halve the bread horizontally. Thinly slice the cheese. Remove the plastic lining between the slices of prosciutto; tear into bite-sized pieces. Peel and thinly slice the shallot. Pit and roughly chop the Castelvetrano olives. Roughly chop the Niçoise olives. Roughly chop the peppers. In a bowl, combine the vinegar, honey, and a drizzle of olive oil; season with salt and pepper. Add the sliced shallot, both chopped olives, and chopped peppers. Set aside to marinate, stirring occasionally, at least 10 minutes.

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

Meanwhile, in a bowl, combine the mayonnaise and oregano. Assemble the sandwiches using the toasted bread, oregano mayo, sliced cheese, prosciutto pieces, and marinated olive salad. 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. Halve the bread horizontally. Thinly slice the cheese. Remove the plastic lining between the slices of prosciutto; tear into bite-sized pieces. Peel and thinly slice the shallot. Pit and roughly chop the Castelvetrano olives. Roughly chop the Niçoise olives. Roughly chop the peppers. In a bowl, combine the vinegar, honey, and a drizzle of olive oil; season with salt and pepper. Add the sliced shallot, both chopped olives, and chopped peppers. Set aside to marinate, stirring occasionally, at least 10 minutes.

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

Meanwhile, in a bowl, combine the mayonnaise and oregano. Assemble the sandwiches using the toasted bread, oregano mayo, sliced cheese, prosciutto pieces, and marinated olive salad. Cut into 8 equal-sized sandwiches. Enjoy!

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