
Distinctly Delicious Recipes

Caprese Sandwich with Prosciutto di Parma PDO

Ingredients
2 tablespoons olive oil
1 small eggplant (8 ounces), trimmed and cut into 8 round slices
½ cup mayonnaise
¼ cup fresh basil leaves, chopped
1 tablespoon lemon juice
½ teaspoon garlic, minced
¼ teaspoon black pepper
4 slices vine-ripened tomato
4 slices (6 ounces) smoked mozzarella
1 cup arugula leaves
8 slices Prosciutto di Parma PDO
4 soft egg twist rolls
Directions
Preheat oven to 425°F.
On a baking sheet, arrange eggplant slices in a single layer. Brush both sides of with olive oil and roast until browned and cooked through, about 20 minutes.
In a small bowl, combine mayonnaise, basil, lemon juice, garlic and pepper. Set aside.
To assemble sandwiches, spread about a tablespoon of the aioli on cut sides of each roll.
Top each with tomato, mozzarella, eggplant slices, arugula and prosciutto, distributing ingredients evenly. Top with remaining aioli, dividing evenly between sandwiches. Top with remaining roll halves.
Serves four.