Thinly sliced prosciutto di Parma, wet mozzarella and a baguette with seeds

An easy prosciutto and mozzarella sandwich with fresh tomato and basil on a baguette makes the perfect picnic lunch! All you need is 6 ingredients and less than 10 minutes for the most delicious Italian sandwich. A prosciutto and mozzarella sandwich is the perfect bundle of fresh, Italian flavors on soft bread. There’s nothing quite like biting into the layers of salty prosciutto, creamy mozzarella, juicy tomato, and peppery basil. It’s one of my favorite sandwiches to pack for a summer picnic – so fresh and light that it’s best enjoyed under the sun, with a cool breeze blowing in the air.

If you’re wondering what to put in a prosciutto sandwich, or what kind of cheese goes with a prosciutto sandwich, the answer is simple: fresh mozzarella! Mozzarella cheese and prosciutto is a classic Italian pairing that makes the best sandwich, along with fresh tomatoes and basil. To round out your prosciutto sandwich, drizzle some extra virgin olive oil on a sliced baguette and lightly toast it under the broiler. This adds a nice hint of olive oil flavor without making this sandwich too messy, and the lightly crispy bread contrasts the soft bites of prosciutto and mozzarella. You’ll want to purchase most of your ingredients for prosciutto and mozzarella sandwiches either the day of, or the day before, you want to make them. 

Here are some suggestions for specific ingredients and what to look for at the grocery store:

Prosciutto di Parma is a sweeter prosciutto that pairs nicely with creamy mozzarella cheese and fresh bread. If you can, get it freshly sliced from the deli – it’s softer and much more flavorful than the prepackaged slices.

Fresh mozzarella – You can’t go wrong with any kind of fresh mozzarella, but I love to pick out local cheeses from the grocery store if I can! The closer you are to your food source, the fresher the taste.

Vine tomato – You’ll want to pick out a firm, bright red vine tomato for this sandwich for the juiciest, most flavorful slices.

Fresh basil leaves – You can buy fresh basil leaves at the store, but you’ll want to use them within a day or two of purchasing for the freshest taste. But there’s nothing quite like fresh basil picked straight from the plant! If you have a green thumb, it’s one of the best herbs to grow at home.

Extra virgin olive oil – There are many kinds of extra virgin olive oil, all with different aromas and flavor profiles. I recommend using a high quality Italian extra virgin olive oil for prosciutto and mozzarella sandwiches.

Baguette – Although not quite Italian, prosciutto and mozzarella sandwiches taste great in a baguette! Make sure you choose one that’s soft and freshly baked.

How To Make A Prosciutto And Mozzarella Sandwich

It’s so easy to make a delicious prosciutto and mozzarella sandwich at home! As soon as you take one bite, you’ll be hooked – who can resist a sandwich this tasty and simple? All you need is about 8 minutes of prep time before you can start chowing down. Here’s how to make it:

Slice your baguette in half lengthwise, place it open-face on a baking sheet and brush or drizzle olive oil on both halves.

Broil the bread on LOW for about 4 minutes, until very lightly toasted.

While the bread toasts, slice your mozzarella and tomato. Try to get your slices about a quarter-inch thick or less – thinner slices can be layered for more interesting textures in every bite of this sandwich. The trick is to use a very sharp knife and work slowly. Next, make sure your fresh basil leaves are washed and dried, and have your sliced prosciutto ready to go. Once your bread is toasted, assemble the sandwich. First, lay a slice of prosciutto on the bottom of the sandwich. Then, add alternating slices of mozzarella, tomato, and basil, starting at one end of the sandwich and working your way to the other. Finally, top with another slice of prosciutto and close the sandwich. The trick to layering the flavors of prosciutto, mozzarella, tomato, and basil in this sandwich is to overlap your ingredients. The prosciutto almost encases the whole sandwich, with one slice on the bottom and one slice on the top of the sandwich. Then the mozzarella, tomato, and basil are layered half-overlapping down the length of the sandwich to create the perfect filling. 

Crafting sandwiches is an art – so have fun with this! The most visually appealing sandwiches really do taste the best.

Try the recipe below for the best Prosciutto and Mozzarella Sandwich. Whenever you’re craving a sweet and savory Italian sandwich or packing a picnic lunch, you’ll want to make this easy and delicious take on a Caprese with prosciutto and fresh mozzarella! 

Ingredients

99 ¼ g baguette

2 tsp extra virgin olive oil

85 g fresh mozzarella cheese

1 small vine tomato

2 slices prosciutto di Parma

6 fresh basil leaves washed and dried

Instructions

First, prepare the sandwich bread. Slice the baguette in half lengthwise and place open face on a baking sheet. Brush both halves with extra virgin olive oil, then broil on LOW until very lightly toasted, about 4 minutes. Next, cut the mozzarella and tomato into thin slices, about a quarter-inch thick or less. Use a very sharp knife and work slowly to achieve consistently sized slices. Once the bread is toasted, assemble the sandwich. First, lay one slice of prosciutto on the bottom half of the sandwich. Next, alternate slices of mozzarella, tomato, and basil, working your way from one end of the baguette to the other. Finally, top with another slice of prosciutto and close the sandwich. Serve immediately, or wrap in parchment paper to bring to a picnic.

Notes

Serving suggestions: You can easily prep this sandwich and pack it for a picnic lunch by wrapping it in parchment paper or foil. Refrigerate or pack in a cooler if it will be a few hours until you eat.