Italian · Lunch
Cured Ham and Cheese Sandwich
An Italian panino layering prosciutto and provolone with butter and grainy mustard between grilled ciabatta. The bread is pressed until crisp and the cheese melts against the ham, finished with arugula and tomato for fresh contrast. No cooking of the meat itself, just a hot press.
$5
8 minsPrep
5 minsCook
13 minsTotal
EasyLevel
Nutrition per serving
654Calories
35.1gProtein
39.2gFat
40.9gCarbs
5gSugar
3.1gFiber
2540mgSodium
139mgChol
18.1gSat Fat
448mgPotassium
352mgCalcium
2.6mgIron
1.7mcgVitamin B12
7.1mgVitamin C
protein-rich
rich-umami
all-time-classics
quick-lunch
Instructions
1
Prep
Split the ciabatta roll in half and spread softened butter and wholegrain mustard evenly over both cut sides.
2
Build
Layer prosciutto and provolone on the base half, add tomato slices and arugula, close with top half.
3
Sear
Place sandwich in a heavy skillet over medium heat, weight with a second pan, and cook 2–3 minutes per side until bread is crisp and cheese melts.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz396g prosciutto
- 3 oz86g provolone cheese
- 22 ciabatta roll, split
- 2 tbsp2 tbsp butter, softened
- a small handful of arugula
- 44 thin tomato slices
- 2 tsp2 tsp wholegrain mustard
