Prosciutto, Mozzarella and Rocket Ciabatta
The sandwich every Italian bar makes and almost nobody makes badly, because there is nowhere to hide. Four things, all of them good, on bread with enough structure to take them. The only real skill is restraint — do not add a fifth ingredient.
Ingredients
Sandwich
- 1 sourdough ciabatta (wheat), split
- 8 thin slices prosciutto crudo
- 1 ball buffalo mozzarella (milk), about 125g
- 2 large handfuls rocket
- 2 tbsp good extra virgin olive oil
- Black pepper
Method
- Split the bread. Halve the ciabatta lengthways. If the crumb is very open, press the cut faces down lightly with your palm so the filling has something to sit against.
- Oil the base. Drizzle a tablespoon of olive oil over the cut face of the bottom half and let it soak in for a minute. This is the seasoning — do not skip it.
- Tear the mozzarella. Tear the mozzarella into rough pieces rather than slicing it, and pat them dry on kitchen paper. Wet mozzarella will make the bread soggy within minutes.
- Layer. Lay the mozzarella over the base, then drape the prosciutto in loose folds rather than flat sheets — the air between the folds is what stops it turning into a solid slab.
- Finish. Pile on the rocket, grind over black pepper, drizzle the remaining oil and close the sandwich. Press gently.
- Rest. Leave for five minutes before cutting. The oil settles into the crumb and the sandwich holds together far better.
Every sandwich here is only as good as the bread. Ours starts with a live culture — buy a live sourdough starter and bake your own.
Frequently asked questions
What is the best bread for a prosciutto sandwich?
Ciabatta, because the open crumb holds oil without going soggy and the crust gives enough resistance to keep the filling in place. A sourdough ciabatta is better still — the faint acidity cuts the fat of the prosciutto.
Can I make this ahead?
Up to about two hours if you keep the rocket out and add it just before serving. Beyond that the mozzarella releases water and the base softens. If you need it earlier, assemble everything except the leaves and wrap tightly.
What can I use instead of buffalo mozzarella?
Fior di latte (cow milk mozzarella) is firmer and actually travels better in a packed lunch. Burrata is wonderful but far too wet unless you are eating it immediately.
Is prosciutto the same as Parma ham?
Parma ham is a prosciutto crudo, but not all prosciutto is Parma. San Daniele is sweeter, Parma slightly saltier. Either works here; buy it sliced to order if you can, because vacuum-packed slices stick together and tear.
