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Photo: Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Josh Hoggle
Active Time:10 minsTotal Time:10 minsServings:4Jump to Nutrition Facts
Active Time:10 minsTotal Time:10 minsServings:4
Active Time:10 mins
Active Time:
10 mins
Total Time:10 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
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Ingredients
1(8-ounce)whole-wheat baguette, quartered crosswise
2tablespoonsextra-virgin olive oil
2teaspoonsbalsamic vinegar
5ouncessliced prosciutto (about 12 slices), torn into pieces
4ouncesfresh mozzarella cheese, torn into pieces
8fresh basil leaves, torn
4(1/4-inch-thick)tomato slices, halved crosswise
Directions
Position rack in upper third of oven; preheat oven to broil. Line a baking sheet with parchment paper. Cut each baguette piece in half horizontally; place cut-side up on the prepared baking sheet. Drizzle the cut sides evenly with oil. Broil until toasted and golden brown, 2 to 3 minutes. Transfer, cut-side up, to a clean work surface or platter.
Place arugula in a small bowl; add balsamic vinegar and toss to coat. Arrange half of the prosciutto pieces evenly on the bottom baguette halves. Top evenly with mozzarella, basil, tomato slices, the remaining prosciutto and the arugula mixture. Replace top baguette halves.
Equipment
Parchment paper
Frequently Asked Questions
Prosciutto, which means “ham” in Italian, is a type of cured pork that comes from the hind legs of pigs. While there are several different types of prosciutto, the kind you’re most likely to use has been cured with salt and allowed to dry for several months (or in some cases, even years) in a very strict and carefully monitored process. One difference between prosciutto and other pork products, like traditional ham and bacon, is that prosciutto does not have to be cooked.Prosciutto is often compared to bacon, because it’s used the way bacon is commonly used in recipes—to wrap around other foods, like in our Prosciutto-Wrapped Mini Peppers, or atop pizza, like in ourProsciutto Pizza with Corn & Arugula. But nutrition-wise, prosciutto is closer to ham than it is to bacon. In fact, bacon has about two-and-a-half times more calories and four times more fat than prosciutto or ham. Prosciutto does tend to be higher in sodium than bacon or traditional ham, though, so if you are watching your sodium intake, you may want to limit the amount of prosciutto you use. Remember, though, to keep the big nutrition picture in mind, not just one meal. If you use the total amount of prosciutto in this recipe, you can simply reduce the amount of sodium in other meals and snacks throughout the day.
Prosciutto, which means “ham” in Italian, is a type of cured pork that comes from the hind legs of pigs. While there are several different types of prosciutto, the kind you’re most likely to use has been cured with salt and allowed to dry for several months (or in some cases, even years) in a very strict and carefully monitored process. One difference between prosciutto and other pork products, like traditional ham and bacon, is that prosciutto does not have to be cooked.
Prosciutto is often compared to bacon, because it’s used the way bacon is commonly used in recipes—to wrap around other foods, like in our Prosciutto-Wrapped Mini Peppers, or atop pizza, like in ourProsciutto Pizza with Corn & Arugula. But nutrition-wise, prosciutto is closer to ham than it is to bacon. In fact, bacon has about two-and-a-half times more calories and four times more fat than prosciutto or ham. Prosciutto does tend to be higher in sodium than bacon or traditional ham, though, so if you are watching your sodium intake, you may want to limit the amount of prosciutto you use. Remember, though, to keep the big nutrition picture in mind, not just one meal. If you use the total amount of prosciutto in this recipe, you can simply reduce the amount of sodium in other meals and snacks throughout the day.
Whole-wheat bread contains whole grains—which means it contains good-for-your-gut fiber. Fiber helps keep things moving through your digestive tract and keeps you full longer than bread made with refined white flour. It also helps keep your blood sugar more stable and naturally contains nutrients that have been removed (and in some cases, put back in) during white flour’s refining process.
Although balsamic vinegar and balsamic glaze aren’t the same, you can use balsamic glaze as a condiment for the sandwich. Balsamic glaze, also known as balsamic reduction, is balsamic vinegar that has been simmered until thick and syrupy, with a concentrated sweet and tangy flavor. Drizzle about 1 teaspoon of balsamic glaze on the mozzarella when assembling the sandwich. Note that using balsamic glaze will alter the nutritional profile of the recipe.
Shredded mozzarella will have a different texture and flavor profile, so it’s best to use fresh mozzarella. If you can’t find fresh mozzarella, you can use sliced low-moisture mozzarella cheese instead.
Originally appeared: EatingWell.com, June 2023
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Nutrition Facts(per serving)356Calories20gFat25gCarbs18gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
