Prosciutto Ciabatta Sandwiches with Asiago Cheese
Sometimes it is nice to throw lunch together without having to put the stove on, and this is a really tasty sandwich. If you do not mind having the stove on, you might like to caramelize some onions to go into this sandwich, or at least sauté them for a few minutes until they are tender and fragrant. We are using prosciutto to make these sandwiches, which is a cured ham. Try and get nice, wafer-thin slices, and be generous with how much you add to the sandwiches. Also, use a good quality prosciutto for the very best results.
We also like to use Asiago cheese, although provolone would work, or another type of Italian cheese. Then we have tomato slices or you could use roasted red bell pepper strips if you like. This is for a splash of color and also for adding a nice sweet flavor to the sandwich. Focaccia bread would work too but ciabatta is really good because it is crusty on the outside and really soft and fluffy inside. You can use thick slices of ciabatta loaf or, easier still, a couple of large ciabatta buns. We are using 2 buns so this recipe serves 2 people.
The first thing to go into the ciabatta is black olive tapenade and that offers a nice salty taste which contrasts with the cheese and tomato and pairs well with the prosciutto. If you prefer to use mayonnaise or another kind of spread or dressing, go for it, because anything goes with this. Consider a creamy Italian dressing if you prefer. If you are using something quite thin, consider putting the arugula on the bread before the dressing so the dressing does not soak straight into it.
- 2 tablespoons black olive tapenade
- 2 ciabatta rolls, halved across
- 4 oz sliced Asiago cheese
- 6 oz thinly sliced prosciutto
- 2 large tomato slices
- ½ cup caramelized onions (optional)
- ¾ cup arugula
- Spread the tapenade over the bottom half of each ciabatta bun.
- Top with the prosciutto, cheese and then tomato slices.
- Now add the salad leaves.
- If you want to add caramelized onions, chop an onion and cut into thin rings.
- Sauté the onion in butter and/or oil until very soft and as brown as you like.
- Add the caramelized onions on top of the arugula.
- Finally add the bun tops.
- Cut each one in half diagonally and serve immediately.
This is a quick and easy sandwich to make, yet it does offer a gourmet flair. Use plenty of prosciutto in here, and as many slices of cheese as you want to add. We are also having black olive tapenade, arugula, tomato slices (or roasted red bell pepper slices) and perhaps even some caramelized onions. You might have some leftover caramelized onions from another dish, in which case you can use those up. Else either make your own or omit them from the dish. This makes a hearty lunch for two people.
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