- Prep Time
- 5 mins
- Cooking Time
- 1 h
- Total Time
- 1 h 15 m
- Serves
- 6
Ingredients
- 8
- slices prosciutto
- 125 g
- 4 tsp
- olive oil
- 20 mL
- 1 tsp
- Italian herb blend seasoning
- 5 mL
- 1
- (8-in/20 cm) round sourdough bread
- 2 cups
- packed baby arugula
- 500 mL
- 2
- large bocconcini, each cut into 6 slices
- 100 g
- 1
- large tomato, thinly sliced
Method
- Step 1
- Preheat oven to 400ºF (200ºC). Arrange prosciutto slices on parchment paper-lined baking sheet in single layer. Bake 5 min., or until crisp.
- Step 2
- Meanwhile, cut bread in half horizontally. Hollow out top and bottom halves by pulling out bread from centres, leaving 1-in. (2.5-cm) thick "shells" (reserve pulled-out bread pieces for another use). Set aside.
- Step 3
- Whisk oil with Italian herb seasoning; brush over insides of bread. In bottom half, layer half the arugula, bocconcini, tomato, and prosciutto. Repeat layers once more. Replace top half of bread.
- Step 4
- Press down lightly on sandwich to compress layers. Wrap sandwich tightly with plastic wrap. Refrigerate 1 hr. before unwrapping. Cut into 6 wedges. Serve with a green salad or coleslaw.
Tips
Add fresh basil leaves, black olives, hot peppers or grated Parmesan cheese to layers.
Pulse excess bread in food processor into crumbs. Freeze and use within 1 month.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/6 of the recipe):
- Calories:
- 370
- Fat:
- 14 g
- Saturated Fat:
- 6 g
- Carbs:
- 46 g
- Fibre:
- 3 g
- Sugar:
- 1 g
- Cholesterol:
- 30 mg
- Protein:
- 16 g
- Sodium:
- 620 mg
