Inspired By Classic Italian Paninotecas
If you’ve never had a prosciutto and mozzarella sandwich made on freshly baked schiacciata bread, prepare to fall in love. This isn’t your average deli sandwich—it’s a rustic, flavor-packed Italian masterpiece layered with creamy mozzarella, salty prosciutto, and garlicky basil pesto, all nestled inside golden, olive oil-rich Tuscan flatbread.
It’s the kind of sandwich you’d find tucked into a paper wrapper from a paninoteca in Florence, oozing with flavor and just messy enough to be unforgettable. 😏
Hungry for more sandwich inspiration? Be sure to try my turkey club sandwich with tarragon mayo or my all-time favorite homemade reuben sandwich with Russian dressing next!
Focaccia Works In A Pinch!
If you don’t have schiacciata, focaccia (store-bought or homemade) is a fantastic alternative. Ciabatta or crusty baguette will also work, though they’re less rich.
Simple Directions
It’s quick to assemble, endlessly customizable, and downright irresistible whether enjoyed warm or at room temperature. It’s equally suited to an elegant lunch spread or wrapped up for a picnic in the park.
If you’d like to serve them to a large crowd (game day snack, anyone?!), simply cut each sandwich into quarters. Easy!
Chef-Tested Tips!
- Use room temperature ingredients: Let the mozzarella and prosciutto sit out for 10–15 minutes before assembling. This helps the flavors come through more vividly.
- Don’t overstuff: Resist the urge to overload the sandwich—this is about balance, not bulk.
- Toasted or untoasted? Toasting adds a slight crunch, but untoasted schiacciata offers a pillowy, rustic experience. Try both and decide which you prefer!
Any Pesto Will Work!
I actually think this sandwich would be fantastic with tomato and almond pesto (a summer staple in this house!), but any variety would work. I’ve got loads of pesto recipes, but the green version I make most often is toasted walnut pesto.
And as far as the other sandwich ingredients, feel free to add or subtract based on what you like. Marinated artichokes, grilled zucchini, or oil-packed sun-dried tomatoes would be fantastic.
This prosciutto and mozzarella sandwich on schiacciata isn’t just lunch—it’s an experience. If you give them a try, please be sure to leave a review and ⭐️⭐️⭐️⭐️⭐️ rating below!
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Italian Prosciutto Sandwich with Pesto & Roasted Peppers
Equipment
Ingredients
- 2 large squares of Schiaccata bread or focaccia
- ½ lb prosciutto, very thinly sliced
- 8 oz fresh buffalo mozzarella or burrata cheese
- ¼ – ½ cup fresh basil pesto, use more or less as you prefer!
- 6 oz roasted red peppers
- Aged balsamic vinegar
- Flaky sea salt
Instructions
- While not necessary, this sandwich is truly exception with homemade schiaccata bread — give it a try, it can be made same-day!
- Prep the bread. Slice the schiacciata horizontally. If you like a little crunch, drizzle the cut sides with olive oil and toast cut-side down in a hot skillet or grill pan until golden, 1-2 minutes. (This is completely optional and I actually prefer the bread untoasted.)
- Spread the pesto. While the bread is still warm, slather the bottom half with a generous layer of fresh basil pesto, about 2-3 Tbsp or to taste.
- Add prosciutto. Fold the prosciutto slices on top into loose, ruffled layers so every bite gets plenty of silky cured ham.
- Layer mozzarella. Add thick slices of mozzarella in a single layer. Sprinkle lightly with flaky sea salt.
- Add peppers. Lay the roasted red peppers on top of the mozzarella. If you’re assembling the sandwich for later, you can blot them dry with a paper towel before adding to remove excess moisture (and help prevent the sandwich from getting soggy).
- Finish, then enjoy! Finally, drizzle the top with 1-2 tsp of aged balsamic vinegar. Place the top half of the bread on, press gently to seal, then slice and enjoy immediately!
Notes
- To make ahead: Assemble up to a day in advance, omitting any particularly wet ingredients until serving. Store wrapped tightly in the refrigerator.
- Leftovers: Wrap individual sandwiches in parchment or foil and refrigerate for up to 2 days. Enjoy cold or bring to room temperature before serving. Avoid reheating, as it can make the cheese rubbery and the prosciutto dry.
Nutrition
Photography by: Megan McKeehan
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