Grilled Mozzarella and Prosciutto Sandwich 1.000
Sep 22, 2009

Servings: 1 sandwich
  • 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)


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.

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