Recipes from the Grapevine Cottage

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Crispy Prosciutto, Lettuce (or basil) and Tomato Sandwich

This is our new take on the traditional BLT. It is now a PLT + M...meaning a Proscuitto, lettuce and tomato sandwich, with another summer essential, fresh Mozzarella. Think of it as of a sandwich take on a modified caprese salad.

Serves 2


4 slices of hearty bread, like the rustic, Italian loaf we bought at the Farmers' Market
8 slices prosciutto
2 pieces of crisp Romaine lettuce per sandwich, or a bunch of fresh basil leaves
2 thinly sliced tomatoes per sandwich
1 or 2 slices of fresh Mozzarella per sandwich
1 clove garlic, minced
1/3 cup mayonnaise
2 teaspoons fresh lemon juice
Panini maker


Whisk the condiment topping of mayonnaise with garlic and lemon juice and set aside. Heat oven to 400 degrees and arrange prosciutto pieces in a single layer on a baking sheet lined with parchment paper. Bake until crisp, about 8 - 9 minutes. Top one slice of bread with 4 slices of crispy prosciutto, 2 tomato slices and a slice or 2 of fresh Mozzarella. Place other slice of bread on top and lightly butter each outside and then place in pre-heated panini maker for a few minutes. When cheese is slightly melted, remove top slice of bread and insert lettuce or basil. Brush inside of sandwich with garlic mayo and serve. If you don't have a panini grill, just treat it like a grilled cheese sandwich. This makes a great Sunday lunch with a nice bottle of Provençal Rosé.