This Prosciutto and Mozzarella Sandwich features slices of prosciutto, mozzarella, and tomato, lemon-dressed arugula, and homemade basil aioli on toasted ciabatta bread. It’s an Italian-inspired lunch that’s completely craveable and crowd-pleasing!Jump to Recipe
The ultimate Italian sandwich
What do you get when a Caprese salad, charcuterie board, and arugula salad get together? A Prosciutto and Mozzarella Sandwich with Basil Aioli!
This prosciutto, mozzarella, and basil sandwich is the ultimate light Italian sandwich. The recipe will show you how to make 4 delicious sandwiches, which is the perfect amount for a family picnic in the park or a quick Italian-inspired dinner.
It’s layered with classic Italian ingredients, like:
- Salty prosciutto slices
- Fresh mozzarella
- Lemon and oil-dressed arugula
To finish, the sliced and toasted ciabatta rolls are topped with one of my favorite sandwich spreads: homemade basil aioli. This herbaceous spread is creamy, garlicky, and super savory. It’s no wonder why it’s the perfect spread on this and my B.L.A.T. Sandwich!
Ingredients and substitutions
You’ll find a handful of classic Italian ingredients here, which, as a result, elevates every bite of the prosciutto sandwich. However, it’s the Caprese-inspired layers and a bright arugula salad that really gives this sandwich a unique spin.
- Bread – My bread of choice here is ciabatta. The rolls specifically are thick, soft, and sturdy enough to hold all of the sandwich fillings. However, any sturdy sliced bread will do just fine instead.
- Mozzarella – If you can, buy a ball of fresh mozzarella and slice it into rounds. These thick slices of cheese are so rich and creamy and will cut right through the salty meat, tangy arugula salad, and herbaceous aioli.
- Prosciutto – Prosciutto (meaning “ham” in Italian) is a type of cured ham. The ham is salted, then left to dry for up to 36 months before it’s sliced into paper-thin slices and sold. It’s best eaten on its own (it’s a tasty addition to charcuterie boards) or with complementary pairings like leafy greens, bread, wine, fruit, and vegetables. If you can’t find prosciutto, replace it with pancetta, salami, mortadella, or bacon.
- Arugula salad – Fresh arugula is tossed with olive oil, lemon juice, and salt to give the sandwiches a burst of peppery, refreshing flavors and fresh greens.
- Basil aioli – This homemade aioli is easy to make with mayonnaise, fresh basil, garlic, and lemon juice. Feel free to make extras and use it as a dipping sauce with air fryer artichoke hearts, crispy ranch potatoes, and shishito peppers.
How to make a prosciutto and mozzarella sandwich
This craveable sandwich is easy to put together in 3 simple steps:
- Make the basil aioli: To begin, mix all of the aioli ingredients together in a mason jar with a spoon or an immersion blender. This can be done up to 1 week ahead of time.
- Prepare the sandwich layers: Toast the ciabatta slices, salt the tomato slices, and toss the arugula with the oil, lemon juice, and salt in a bowl.
- Assemble the sandwich: To assemble, spread some basil aioli on each slice of ciabatta. Top with the arugula salad, mozzarella, tomatoes, prosciutto, and basil. Lastly, top with the second slice of bread, then enjoy!
Tips and variations
- Salt the tomatoes – Lay the slices of tomatoes on a paper towel and sprinkle salt on top. Let them sit for 10 minutes before blotting them dry. The salt will help drain the juices and make the sandwich less messy.
- Instead of prosciutto – Make this sandwich with baked chicken breast, your favorite deli meat, crispy bacon, or another cured meat.
- Instead of basil aioli – Use regular mayonnaise, pesto sauce, or smoky garlic aioli.
- Make a prosciutto panini – Pop the assembled sandwich in a panini press. This will slightly melt the cheese and make every bite extra warm and delectable.
- Make it a Caprese sandwich – By adding a drizzle of balsamic reduction.
- To make a vegetarian Italian sandwich – Omit the prosciutto.
Serve each sandwich with a side of chips, salad, or fresh fruit. The Italian flavors especially pair well with my tomato burrata salad, lemon basil pasta salad, and kale caesar salad.
Wrap the assembled sandwiches in plastic, pop them in a cooler, and hit the road! They travel very well and will taste fresh and delicious hours after assembly.
If you’re looking to save even more time, prepare the basil aioli up to 1 week in advance. It can be kept in a sealed container in the fridge until it’s time to eat.
In addition, mix the arugula salad together and slice the tomatoes. They’ll stay fresh for about 1 day.
Looking for more easy lunch ideas?
- Mediterranean Toast with White Bean Spread
- Creamy Lemon Orzo with Corn
- Peach Burrata Salad
- Easy Ham and Cheese Crepes
- Italian Shaved Zucchini Salad
- Citrus Grilled Shrimp and Avocado Salad
Did you try this Prosciutto and Mozzarella Sandwich with Basil Aioli? Let me know what you think in the comments below, or share a picture on Instagram! I love to share all of your recreations on my page.
Prosciutto and Mozzarella Sandwich with Basil Aioli
For the Sandwich
- 4 ciabatta rolls cut in half and toasted
- 2 heirloom tomatoes sliced
- 8 oz mozzarella sliced
- 4 oz prosciutto
- 2 cups arugula
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 12 leaves fresh basil leaves divided
- ½ teaspoon kosher salt more to taste
- ⅓ cup mayonnaise
- 1 ½ cups fresh basil leaves
- 2-3 cloves garlic
- 1 tablespoon lemon juice more to taste
- Add all ingredients into a mason jar and blend with a stick blender or add to blender and blend well.
For the Sandwich
- Cut the ciabatta rolls in half, then toast.
- Slice the tomatoes and mozzarella. Sprinkle tomatoes with salt.
- Toss arugula with olive oil, lemon juice and salt in a small bowl.
Assemble the Sandwich
- Add basil aioli on the bottom of the ciabatta.
- Top with arugula, mozarella, tomatoes, prosciutto, basil, then top with the top of the ciabatta. Slice in half.
- If making ahead for a picnic or party. Prep all your sandwich ingredients and assemble them right before serving.
- Basil aioli can be made ahead of time too and will last for up to a week in the fridge.
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