Real Recipes From Real Home Cooks ®

pesto and prosciutto sandwich

(3 ratings)
Recipe by
Marion Wilting

This recip was created for the RSC game 2018. You may use any kind of focaccia bread you like. Either a big one or four focaccia rolls. I used two small gluten free focaccia breads. You probably won't need the whole jar of pesto, but feel free to use as much of it as you like. Also you may use more mozzarella if you want it super cheesy. I had one large ball which I sliced very thinly. For the tomatoes, any kind is fine. Date or cherry tomatoes are great because they don't contain so much liquid so that the sandwich will not get too soggy. I used large tomatoes, though, and it was fine.

(3 ratings)
yield 4 serving(s)
prep time 15 Min
method No-Cook or Other

Ingredients For pesto and prosciutto sandwich

  • 1
    focaccia bread
  • 1 jar
    green pesto
  • 3 1/2 oz
  • 4
  • 4 1/2 oz
    mozzarella cheese

How To Make pesto and prosciutto sandwich

  • 1
    Half the focaccia loaf lengthwise.
  • 2
    Generously smear pesto on both halves.
  • 3
    On the bottom half, place the prociutto, sliced tomatoes and sliced mozzarella.
  • 4
    Top with the upper half.
  • 5
    Divide bread into 4 equal pieces and serve.
  • 6
    If you wish to make a hot sandwich, you can pop the whole loaf into the oven and bake at 350°F until cheese starts to melt. But be aware that the pesto probably will also get runny because of the oil!
  • 7