Prosciutto and Roasted Pepper Sandwich with Pesto Mayo
Prosciutto and Roasted Pepper Sandwich with Pesto Mayo, is your new go-to summer picnic, summer party or all-year round lunch sandwich recipe. It comes together in no time by toasting a ciabatta bun, adding fire roasted bell peppers, prosciutto, arugula, mozzarella and an easy homemade pesto mayo! Serve this delicious meat and cheese sandwich for a simple lunch, dinner or anytime meal!
Servings: 2 servings
Ingredients
Pesto Mayo
- 1/3 cup Mayonnaise
- 1 tbsp Basil Pesto
Roasted Bell Peppers
- 2 Bell Peppers green and red, quartered
- 1 tsp Italian Seasoning
- 1/4 tsp Salt more or less to taste
- 1/4 tsp Black Pepper
Prosciutto and Roasted Pepper SandwichÂ
- 1 Loaf Ciabatta Bread halved lengthwise
- 6 slices Mozzarella Cheese or provolone cheese
- 8 slices Prosciutto thinly sliced
- 3 cups Arugula
Instructions
- In a small bowl, combine mayonnaise, pesto and mix until combined. Taste and adjust taste to your liking (add more pesto, salt or pepper); set aside.
- Preheat oven by setting broiler on HIGH. Add sliced bell peppers on a lined baking sheet, and season with italian seasoning, salt and pepper. Place in oven for 5-10 minutes or until desired charness and tenderness has been reached.
- Assemble the sandwich by adding a generous layer of pesto mayo on the bottom half of the ciabatta bread, then add roasted bell peppers, prosciutto, mozzarella cheese, and arugula. Add the top half of the ciabatta and gently push down on the sandwich, slice and enjoy!
Notes
When roasting the bell peppers, it may be helpful to move the oven rack to the highest (or one of the higher levels) to achieve desired charness.