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The Washington Post

Grilled Mozzarella and Prosciutto Sandwich

Grilled Mozzarella and Prosciutto Sandwich 1.000
Sep 22, 2009

Servings: 1 sandwich
Ingredients
  • 2 slices Italian country bread
  • 1 tablespoon salted butter, at room temperature
  • 2 ounces fresh mozzarella, cut into thin slices
  • 1 ounce thinly sliced imported prosciutto di parma
  • Handful of arugula leaves, washed and dried (optional)

Directions

Spread the butter on one side of each slice of bread. Set one slice, buttered side down, on a work surface and arrange the mozzarella slices on it. Top with the prosciutto and arugula. Lay the second slice of bread, buttered side up, on top of the sandwich.

Heat a dry nonstick skillet over medium heat; place the sandwich in the center. Cover and cook for 4 to 5 minutes, until golden brown on the bottom (this will depend on how hot your burner is and the type of skillet you use; start checking after 2 minutes). Turn over the sandwich and press lightly with a spatula. Cover and cook for 3 to 4 minutes, until the bottom is golden brown and the cheese has melted.

Transfer to a plate and cut in half. Serve hot.

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Recipe Source

From cookbook author Domenica Marchetti.

Tested by Domenica Marchetti.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 430


% Daily Values*

Total Fat: 30g 46%

Saturated Fat: 17g 85%

Cholesterol: 86mg 29%

Sodium: 1115mg 46%

Total Carbohydrates: 20g 7%

Dietary Fiber: 1g 4%

Sugar: 0g

Protein: 22g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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