I don’t know about you, but I LOVE a good sandwich. Especially when it’s hot, I don’t feel like turning on the oven for dinner, and it involves aioli, prosciutto, and fresh mozzarella. My husband works in Baltimore and I get the perk of him being able to pick up fresh Italian produce and baked goods from the local Italian shop, DiPasquale’s Italian Marketplace. Not only do they make some of my favorite Italian subs (seriously if you’re ever in Baltimore go here and get an Italian sub!), but it’s the only place I’ve had prosciutto that tastes like the same prosciutto I miss from my trips to Italy. In my mind, there aren’t many things that are better than fresh mozzarella and prosciutto sandwiches. Especially when tomatoes and basil are starting to produce in the garden. This sandwich is like a little taste of Italy with a twist of my garlic basil aioli. It’s really quick to make, and these keep in the fridge for two days, so I pre-make lunches for the hubs and myself. These would be great in a picnic lunch too for those summer days you enjoy at the park or beach! So grab some sandwich rolls and whip up this simple summer sandwich!
Ingredients:
- 4 large sandwich rolls (we like focaccia the best or baguettes)
- 2 tomatoes
- 1/2 pound of thinly sliced prosciutto
- 1 large ball of fresh mozzarella – about a pound (if you can’t get fresh, the 16 oz pre-sliced version at most grocery store works too!)
For the Garlic Basil Aioli:
- 1 cup of mayonnaise
- 2 cloves of garlic, crushed
- Juice of 1 lemon
- 2 T of olive oil
- 1/2 cup of fresh basil leaves
- Salt and pepper to taste
Instructions:
In a food processor, combine all the aioli ingredients. Mix until smooth. Slice sandwich rolls in half. Spread aioli on both sides of rolls. Slice mozzarella and place and distribute evenly on bottom of each sandwich. Evenly distribute prosciutto between sandwiches. Slice tomatoes and place on top of prosciutto. Place top of sandwich roll on sandwich and voila, delicious summer sandwich! These are also great if you let set for a day or two covered in the fridge. My husband LOVES these in his lunch the next day at work. Eat and enjoy!
