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THERE’S ITALIAN, AND THEN THERE’S MARGHERITA.

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Margherita® Prosciutto with Crispy Tomatoes on Ciabatta

A toasted ciabatta roll piled high with polenta-crusted tomatoes, arugula, savory Margherita® Prosciutto, and finished with a garlic aioli.

Prep Time: 10 minutes

Total Time: 20 minutes

Makes: 1 sandwich

Ingredients

  • ¼ pound Margherita® Prosciutto, sliced
  • 1 Tuscan ciabatta roll, sliced in half
  • 2 ounces fresh baby arugula
  • 1 beefsteak tomato or in-season yellow/red heirloom tomatoes (3-4 slices)
  • ½ cup dry yellow polenta
  • ½ cup fresh grated Parmesan cheese
  • 1 tablespoon olive oil
  • 2 tablespoons garlic aioli (to make: combine 3 mashed cloves of garlic, 1 teaspoon fresh oregano, 3 teaspoons lemon juice (fresh if possible), 4 tablespoons mayonnaise, 1 teaspoon extra virgin olive oil, and a dash of salt and pepper)

Directions

  1. In small or medium mixing bowl, combine grated Parmesan cheese and polenta, then distribute evenly on separate plate. Place sliced tomatoes in the polenta-parmesan mixture, covering both sides to coat.
  2. Heat small or medium frying pan to low heat, add a dash olive oil to pan, then add tomatoes. Fry for 1-2 minutes on each side until light brown and crispy, then remove from heat.
  3. Toast the sliced ciabatta roll in the frying pan until edges become crispy, about 1 minute, then remove from heat.
  4. Spread 2 tablespoons garlic aioli to the bottom slice of ciabatta bread.
  5. Add baby arugula then polenta-parmesan crusted tomatoes.
  6. Top with sliced Margherita® Prosciutto, close with top half of bread and serve.