Prosciutto & Ricotta Sandwiches with Hot Honey Peach

Prosciutto & Ricotta Sandwiches

with Hot Honey Peach

25 MIN
$19.99 2 Servings
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From the Test Kitchen

These irresistible sandwiches feature toasted rolls layered with creamy ricotta, rich prosciutto, crisp arugula, and sweet, summery peach which gets a delightful kick from Calabrian chile honey.
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  • Nutrition
    PER SERVING
  • Calories
    490 Cals (est.)
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fresh
ingredients
Prosciutto & Ricotta Sandwiches with Hot Honey Peach
Title
  • 2 Sandwich Rolls
  • 3 oz Prosciutto
  • 1 Peach
  • 2 oz Arugula
  • 2 tsps Honey
  • 1½ tsps Calabrian Chile Paste
  • ½ cup Part-Skim Ricotta Cheese
  • ¼ cup Grated Parmesan Cheese
step-by-step
instructions
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 375°F. Wash and dry the fresh produce. Halve the rolls. Halve, pit, and thinly slice the peach. Place in a bowl; top with the honey, a drizzle of olive oil, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper; stir to coat. In a separate bowl, combine the ricotta, parmesan, and a drizzle of olive oil; season with salt and pepper. Remove the plastic lining between the slices of prosciutto. Place the arugula in a bowl; drizzle with olive oil and season with salt and pepper. Toss to coat

2 Toast the rolls & serve your dish

Place the halved rolls 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 work surface. Let stand 2 minutes to cool slightly. Assemble the sandwiches using the toasted rolls, ricotta mixture, prosciutto (tearing into bite-sized pieces before adding), hot honey peach, and as much of the seasoned arugula as you’d like. Enjoy!

Tips from Home Chefs

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Prosciutto & Ricotta Sandwiches

1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 375°F. Wash and dry the fresh produce. Halve the rolls. Halve, pit, and thinly slice the peach. Place in a bowl; top with the honey, a drizzle of olive oil, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper; stir to coat. In a separate bowl, combine the ricotta, parmesan, and a drizzle of olive oil; season with salt and pepper. Remove the plastic lining between the slices of prosciutto. Place the arugula in a bowl; drizzle with olive oil and season with salt and pepper. Toss to coat

2 Toast the rolls & serve your dish

Place the halved rolls 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 work surface. Let stand 2 minutes to cool slightly. Assemble the sandwiches using the toasted rolls, ricotta mixture, prosciutto (tearing into bite-sized pieces before adding), hot honey peach, and as much of the seasoned arugula as you’d like. Enjoy!

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