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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)


  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.