Prosciutto sandwich 

The prosciutto in Italy is so excellent that it shines on its own in a sandwich, even though cheese and tomato can certainly enhance it. But to appreciate the glory of the country’s silky cured prosciutto, try it alone on a crusty ridged roll. Whether they are for a simple and genuine snack or also for an appetizer with friends, buns are one of the easiest ways to get everyone to agree. Very easy to prepare, they are perfect for accommodating a few slices of Prosciutto di San Daniele.

Prosciutto is the Italian word for "ham". It refers to any kind of ham, including dry-cured and cooked. In English, prosciutto typically refers to uncooked, unsmoked, and dry-cured ham. There are a few different types of prosciutto. Prosciutto di Parma, or Parma ham, is from the Parma region of Northern Italy, and is produced from the hind legs of a certain breed of pig. It has a sweet and nutty flavor. San Daniele prosciutto is slightly sweeter and less salty compared to Parma prosciutto, and contains more fat. There are not as many producers of San Daniele prosciutto, and it tends to be more expensive due to supply and demand.

Here are many different ways that you can eat prosciutto panino. First, you can enjoy prosciutto on its own, sandwiched between the bread or roll slices. This is the best way to really take in the flavors of the cured meat. You can also add different fillings to a prosciutto panino, such as cheese, tomatoes, pickled vegetables, or arugula. Try it with different types of bread like focaccia or schiacciata. You can enjoy a prosciutto sandwich for lunch, dinner, or even as a snack.

Cheeses that are sharp and pungent taste great with prosciutto, as their flavors complement each other perfectly. Try it with mozzarella, Gorgonzola, feta, or blue cheese. Gouda, brie, ricotta, and goat cheese are also great with prosciutto.

Ingredients

 

Sloid bread (without salt)

Prosciutto 

Pecorino 

Pear

Chestnuts in syrup

PREPARATION

Cut two slices of bread (about 1 cm) and toast them lightly. Arrange the thin slices of pear on the base to give sweetness and a crunchy note. Add the slices of Prosciutto and then the flakes of Pecorino. Top with the shredded chestnuts in syrup.

Note

It is best to eat your prosciutto sandwich immediately after you make it. Storage (even in the fridge) is not recommended, as it will lose its flavor and quality.