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This classic prosciutto sandwich keeps things simple with quality ingredients and traditional toppings. I have also included a few of my favorite variations for when you are in the mood to switch things up!
When it Comes to a Classic, Less is More!
What makes a truly classic prosciutto sandwich? It’s the simplicity. In Italy, it’s often nothing more than prosciutto and a good, crusty bread, sometimes with a little mozzarella. In Switzerland, you’ll see a bit more added, like butter, prosciutto, and a traditional cheese such as Gouda or Gruyère. Even at nicer cafés, the extras are minimal. You might see a handful of arugula, a few tomato slices, or a light drizzle of balsamic.
For this recipe, I’m taking that Italian café-style approach. Just bread and prosciutto isn’t much of a recipe, so I’m starting with all the classic add-ins and letting you decide how simple you want to make it. Use everything or pare it back to just the basics. Either way, you’ll end up with a timeless, delicious sandwich.
🩷 Erica
Key Ingredients
- Bread: I like to use a crusty demi-baguette or French-style baguette. You can get these from a good bakery. A lot of grocery stores have the bake-at-home kind and those work well too. You can also use ciabatta or a rustic roll. Whatever you use, just make sure it’s fresh!
- Prosciutto: The better the prosciutto, the better the sandwich. You can find actual DOP Prosciutto di Parma at Costco and it is the best I have found. In food, DOP stands for “Denominazione di Origine Protetta”, which means Protected Designation of Origin. It’s an Italian quality label that guarantees a product is grown, produced, and processed in a specific region in Italy (or Europe) using traditional methods. Basically it means it’s the best of the best, no contest.
- Cheese: Depending on the style of sandwich you are going for, you can use fresh Mozzarella, Gouda, Gruyère, or your favorite fresh Swiss semi-hard cheese.
- Toppings: Keep it simple here! Just a little arugula, tomato slices, reduced balsamic, and a sprinkle of salt and pepper is the most you will need. Feel free to cut back and make it even more simple. You can even leave all the toppings off if you prefer!
How to Make a Prosciutto Sandwich Step-by-Step
- Warm the demi baguette in a 350°F oven for just a few minutes until the outside is lightly crisp and the center stays soft, then slice it open while it’s still warm.
- Add a layer of fresh mozzarella across the bottom half of the bread.
- Next, drape thin slices of prosciutto over the mozzarella.
- Add arugula or spring mix greens.
- Optional: Top with tomatoes, chopped basil, salt, pepper, and a drizzle of your favorite balsamic reduction.
- Close the sandwich, press gently, and serve warm, sliced in half.
My 4 Favorite Prosciutto Sandwich Variations
Picnic Style (aka Swiss Style):
Just bread, prosciutto, and a simple, sliced cheese like Gouda or Gruyère. This is how we ate them all over Switzerland. You can find them just like this at all the local bakeries and markets. They are perfect for hikes, and stay fresh for hours since there are no sauces to make the bread soggy. Our hotel in Zermatt prepared this picnic sandwich (pictured above) for us early in the morning so we could enjoy it on our hike. I am telling you nothing tasted better after a full morning of hiking in the Swiss Alps.
Pear and Prosciutto:
For this version, I like to spread some fig jam onto the bottom half of the bread and then add gouda, prosciutto, sliced pears (you can also use apples), arugula, and a little dijon mustard. This version also packs very well as a picnic sandwich and won’t get soggy. It’s lightly sweet, savory, and so stinkin’ good. Between the classic and this version I honestly can’t tell you which one I love more. This is a must try.
Pesto Mayo:
This version is simple but flavorful. It’s just prosciutto and cheese layered over a light spread of pesto mayo (1 part pesto, 1 part mayo). You can add any other toppings to this as well like the arugula and tomatoes.
Raclette Sandwich:
This is another extremely popular sandwich we found in Switzerland. It’s a simple toasted sandwich with raclette cheese melted over the top. This is slightly different than your typical, classic prosciutto sandwich so I put the Raclette Sandwich Recipe in its own post (click the link). If you are in the mood for something warm and toasty, this is your sandwich!
Frequently Asked Questions
No. Prosciutto is cured, not raw, and is meant to be eaten as-is. That’s what makes it such a great picnic sandwich!
Crusty breads like baguettes, demi baguettes, ciabatta, or rustic rolls work best. They hold up to the fillings while still letting the prosciutto stay front and center.
Most prosciutto sandwiches are served at room temperature. The bread may be lightly toasted, but the prosciutto itself is not heated. If you want to try a toasty version, try our Raclette Sandwich with Prosciutto!
More Amazing Italian-Style Sandwiches
Have you tried this Prosciutto Sandwich? I’d love to hear what you think! Drop a comment below and let me know how you liked it! And don’t forget to take a pic and tag us on Instagram @favoritefamilyrecipes! 📸🥖
Classic Prosciutto Sandwich
Ingredients
- 1 demi baguette, you can find these in the bakery, I also like using the crusty bake at home ones
- 3-4 slices fresh mozzarella, cut nice and thick
- 4-6 slices thin-sliced prosciutto
- 1/2 cup arugula
- 3 tomato slices, optional
- fresh chopped basil, optional
- reduced balsamic glaze, to taste (optional)
- salt and pepper, to taste (optional)
Instructions
- Gently toast the demi baguette by warming it in the oven at 350°F for 5-7 minutes, just until the edges are lightly crisp but the inside stays soft.Slice open while warm.
- Layer the mozzarella on the bottom half of the baguette, arranging 3-4 thick slices so they cover the bread evenly.
- Add the prosciutto, draping 4-6 thin slices over the mozzarella so they slightly overlap.
- Top with arugula, adding about ½ cup over the sandwich.
- Optional: Add tomato slices and sprinkle the fresh chopped basil on top. Finish with a drizzle of balsamic glaze and season with a pinch of salt and pepper to taste.
- Close and serve, pressing gently so everything stays in place. Slice in half and enjoy warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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