- Level
- very easy
- Prep Time
- 5 mins
- Cooking Time
- 1 h
- Total Time
- 1 h 15 m
- Serves
- 6
Ingredients
- 8
- slices prosciutto
- 125 g
- 4 tsp
- olive oil
- 20 mL
- 1 tsp
- Italian herb blend seasoning
- 5 mL
- 1
- (8-in/20 cm) round sourdough bread
- 2 cups
- packed baby arugula
- 500 mL
- 2
- large bocconcini, each cut into 6 slices
- 100 g
- 1
- large tomato, thinly sliced
Directions
Step 1
Preheat oven to 400ºF (200ºC). Arrange prosciutto slices on parchment paper-lined baking sheet in single layer. Bake 5 min., or until crisp.
Step 2
Meanwhile, cut bread in half horizontally. Hollow out top and bottom halves by pulling out bread from centres, leaving 1-in. (2.5-cm) thick "shells" (reserve pulled-out bread pieces for another use). Set aside.
Step 3
Whisk oil with Italian herb seasoning; brush over insides of bread. In bottom half, layer half the arugula, bocconcini, tomato, and prosciutto. Repeat layers once more. Replace top half of bread.
Step 4
Press down lightly on sandwich to compress layers. Wrap sandwich tightly with plastic wrap. Refrigerate 1 hr. before unwrapping. Cut into 6 wedges. Serve with a green salad or coleslaw.
Tips
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Nutritional Facts
- Nutrition Description:
- Per serving (1/6 of the recipe):
- Calories:
- 370
- Fat:
- 14 g
- Saturated Fat:
- 6 g
- Carbs:
- 46 g
- Fibre:
- 3 g
- Sugar:
- 1 g
- Cholesterol:
- 30 mg
- Protein:
- 16 g
- Sodium:
- 620 mg