Caprese Sandwich with Prosciutto

Everything you love about a caprese salad, but in a sandwich (with prosciutto!)

I can't believe it's already mid-August. This summer has flown by, and tomatoes are already at their peak season. Stock up on them and eat them raw as much as you can, because this is the best they'll be all year. We tend to eat a lot of caprese salads when the heirlooms reach a low price and we can load up on them at our farmers' market, so this sandwich is a nice variation on the traditional Italian salad of tomatoes, fresh mozzarella, and basil. The same ingredients are layered between slices of crusty ciabatta bread, and I added some slices of prosciutto, because why not? Although, you can certainly leave the prosciutto out if you want to make it vegetarian. It's the perfect lunch for a warm summer day and only takes about five minutes to assemble.


Related Recipes:
- BLT Sandwiches with Avocado
- Heirloom Tomato Caprese Salad
- Roasted Pepper, Burrata, & Prosciutto Sandwiches


Tomato, Mozzarella, Basil, & Prosciutto Sandwich:

• Cut a loaf of ciabatta bread in half lengthwise and toast both sides.
• Slice 2 large heirloom tomatoes and 2 balls of fresh mozzarella into 1/2" thick slices and season with salt and pepper.
• Add 1/3 lb. thinly sliced prosciutto to the bottom of the bread, then top with the tomatoes and cheese, then arrange a handful of fresh basil leaves on top.
• Drizzle 1 tbsp. balsamic vinegar and 1 tbsp. extra virgin olive oil on top, then top with the top piece of bread.
• Slice the bread into quarters and divide onto plates.

Serves four