Panino al prosciutto e mozzarella

I decided it was a good morning to grab a cappuccino in town and walk around aimlessly. I have always loved doing this because you can find things you would have never found before by just taking a moment for yourself to appreciate the little things in life. The darling shop full of vintage records, the lady emptying baskets full of fresh fruit and vegetables out of her truck, the pastry shops that fill the air with that indescribably sweet aroma. Ah, sometimes not saying anything at all and just observing life around you can be so fulfilling.


Today I will be sharing my easy recipe for one delicious sandwich.

Serving size; two

Panino al prosciutto è mozzarella di bufala

2 small french baguettes

4 slices of fresh mozzarella di bufala

1 handful of arugula

4 slices of tomatoes

6 slices of prosciutto toscano


olive oil

salt and pepper

Slice the baguettes in half, but not completely. This helps to hold all the scrumptious goodies inside your sandwich. While your oven is preheating for a broil at 400 degrees, Mix together the handful of arugula with a little drizzle of olive oil, salt and pepper. Place 3 slices of prosciutto toscano inside the halved baguette and top with the 2 slices of the mozzarella di bufala. If mozzarella di bufala is too difficult to find, any kind of fresh mozzarella would work. Spread the pesto on one side of the bread. After your oven is preheated, place your two sandwiches on a baking ban and broil until the cheese has melted and the top of your bread has some color. Before serving, tuck the dressed arugula inside along with the slices of tomato. Serve warm. Ta-da!


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