Margherita® prosciutto with crispy tomatoes on ciabatta
Margherita® Prosciutto with Crispy Tomatoes on Ciabatta
prep time: 10 minutes
total time: 20 minutes
Makes: 1 sandwich
A toasted ciabatta roll piled high with polenta-crusted tomatoes, arugula, savory Margherita® Prosciutto, and finished with a garlic aioli.
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)
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.
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.
Toast the sliced ciabatta roll in the frying pan until edges become crispy, about 1 minute, then remove from heat.
Spread 2 tablespoons garlic aioli to the bottom slice of ciabatta bread.
Add baby arugula then polenta-parmesan crusted tomatoes.
Top with sliced Margherita® Prosciutto, close with top half of bread and serve.