Mozzarella and Prosciutto Italian Melts Recipe
We’re big fans of sandwiches in this house, and when I did my monthly shopping last Friday I just had to pick up some baguettes for medianoche. One of these days I have to make my own from the Bread Baker’s Apprentice –or maybe some actual Cuban bread. Not sure I have enough lard around for that, though.
But I digress. I also couldn’t resist the fresh mozzarella balls and prosciutto ham that stared at me from the deli counter. Combine them with some tomatoes, a few fresh basil leaves and a little milk and eggs to dip them in and you’ve got a mean sandwich. And although it sounds rather small and light, our sandwiches were super filling. No chips or anything else is required. And they’re fairly simple to make if you’re experienced in the ways of grilled cheese sandwiches or French toast.
Be careful not to over-salt this recipe. The prosciutto will likely be quite salty on its own so you may not even need salt. Pepper is a must, though. I can’t wait to try these with our own tomatoes…that actually have flavor!
Mozzarella and Prosciutto Italian Melts
- 2 eggs
- 1 cup (250mL) milk
- Salt and pepper to taste
- Olive oil for frying
- 8 pieces of sandwich bread
- 200 grams prosciutto
- 10 ounces (300g) mozzarella, cut into slices
- 1 large beefsteak tomato or 4 smallish tomatoes, cut 1/4-1/2 inch slices
- 12-16 basil leaves (3-4 per sandwich)
Combine eggs and milk in a shallow dish and stir well. Add salt and pepper to taste.
Add olive oil to large pan and bring to medium-high heat. Dip one side of 4 bread slices in egg mixture and put the coated side down in the pan. Pile on prosciutto, mozzarella, tomatoes and basil. Sprinkle with more salt and pepper if desired. Coat final 4 pieces of bread on one side and put uncoated side down onto sandwich.
Grill on both sides until lightly browned and cheese has melted, pressing sides together as needed. This should take a couple minutes per side.
Cut finished sandwiches in half and serve.