My Summer Italian Sandwich! Inspired by All’ Antico Vinaio’s La Summer sandwich with prosciutto toscano, mozzarella, tomato, basil and served on baked, cripsy schiacciata bread. Delicious!
As you all may know, I recently returned from Italy where I had my share of dreamy and delicious Italian sandwiches. I’ll be honest. It’s hard to come back to the states and enjoy a sandwich again.. but we’ll make the best of it because I won’t be back in Italy anytime soon and I certainly have to have my sandwich fix soon!
What is it about a good sandwich? This one, in my humble opinion, is so simple, yet delivers on everything you want in a sandwich. Toast the bread so it’s crispier if you want but I loved the softness of the herb focaccia. Next time, I will slather it with balsamic glaze.
As I state above, this sandwich is inspired by the “La Summer” sandwich at All’Antico Vinaio . . It’s a refreshing, classic-style sandwich made with Tuscan prosciutto, fresh mozzarella, ripe tomatoes, and fresh basil served on freshly baked, crispy schiacciata bread.
Schiacciata is a traditional Tuscan flatbread, similar to focaccia, characterized by a thin profile, a crispy, golden exterior, and a soft, chewy interior. Its name comes from the Italian word schiacciare, meaning “to flatten” or “to crush,” describing how the dough is hand-pressed into the pan.
Friends, I need to find this bread in the states. I’ll be hitting up my local Italian specialty markets soon! I hope you make this sandwich and enjoy!
My Summer Italian Sandwich
Equipment
- focaccia or any Italian bread sliced in half and toasted
- basil arugula pesto see recipe link below
- fresh ricotta cheese
- mozzarella cheese
- prosciutto de Parma
- arugula
- fresh basil leaves
- olive oil
Ingredients
- focaccia or any Italian bread sliced in half and toasted
- 1 to 2 tablespoons basil arugula pesto see recipe link below
- 2 tablespoons fresh ricotta cheese
- mozzarella cheese
- 1 cup fresh arugula
- 1 handful fresh basil leaves
- olive oil extra virgin
- 4 to 6 slices Prosciutto di Parma
- 1 small tomato sliced thin
- salt and pepper as needed
- pickled red onions if desired (see recipe link below)
- balsamic glaze or balsamic vinegar
Instructions
- To assemble your sandwich: place your bread on a cutting board. On one side, spread basil arugula pesto. On the other side, spread the ricotta cheese. Over the pesto, add your fresh mozzarella cheese (sliced or torn from ball). Add fresh arugula, drizzle with some olive oil, add the fresh basil on top. On the other side of the sandwich, place the Prosciutto di Parma (not flat but let fall naturally). Add the tomato slices, season with salt and pepper, add the pickled red onions (if using) or balsamic glaze over everything. Close the sandwich, slice in half and enjoy!
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