Counter 07 · Burgers & Sandwiches
Prosciutto, Provolone and Tomato Sourdough
Silky prosciutto folded between crusty sourdough with provolone, salted ripe tomato and lemony arugula, wrapped in parchment and cut for a picnic-ready Italian stack.
- Prep
- 15 min
- Cook
- 5 min
- Serves
- 2
- Level
- Easy
When the ingredients are this good, the job is mostly to stay out of the way. Salting the tomato slices ten minutes ahead pulls out extra juice so the bread does not go soggy, and a quick warm-up of the sourdough revives the crust. Drape the prosciutto loosely in folds rather than laying it flat; the air pockets make every bite tender instead of chewy. Wrapping the sandwich tightly in parchment before cutting holds the layers together and makes it easy to carry.
Method
-
Lay the tomato slices on a plate, sprinkle with flaky salt and let them drain for 10 minutes. Blot dry.
-
Warm the sourdough in a 350 F oven for about 5 minutes, just until the crust crackles. Brush one side of each slice with olive oil.
-
Toss the arugula with the remaining oil, the vinegar and a pinch of pepper.
-
On two slices, layer provolone, loose folds of prosciutto, the tomato and the dressed arugula. Close with the remaining bread, oiled side in.
-
Wrap each sandwich snugly in parchment, press gently with your palm for 30 seconds, and cut through the paper with a serrated knife.
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