Make-Ahead Ham and Caprese Picnic Sandwich
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 438
- Total Fat
- 24
- Saturated Fat
- 8
- Carbohydrates
- 31
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 23
- Cholesterol
- 62
- Sodium
- 1214
- Total: 20 min
- Active: 20 min
Ingredients
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
Kosher salt and freshly ground black pepper
1 large beefsteak tomato, cut into 6 slices
One 10- by 5-inch loaf of ciabatta
3/4 pound prosciutto cotto (Italian cooked ham)
8 ounces fresh mozzarella, drained and sliced
1 cup basil chiffonade
Directions
- Add the olive oil, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper to a mixing bowl and whisk to combine. Then add the tomato and coat in the dressing. Set aside.
- Slice the loaf of bread in half through the center and open it like a book, cut side up. Remove some of the crumb from the bread and use for something else.
- Spoon 3 tablespoons of the tomato dressing over the bottom half of bread. Place the ham on top of the bottom half of bread in an even layer. Top the ham with the mozzarella and season with a pinch of salt and pepper. Layer the tomatoes on top of the mozzarella. Top the tomatoes with the basil. Drizzle the remaining tomato dressing on the top half of the bread. Place the top on and wrap the sandwich tightly with plastic wrap.
- Refrigerate the sandwich for 3 to 4 hours. Unwrap and cut into 6 pieces when ready to serve.