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Distinctly Delicious Recipes
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Caprese Sandwich with Prosciutto di Parma PDO
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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.

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FUNDED BY THE

EUROPEAN UNION.

 THE EUROPEAN UNION SUPPORTS CAMPAIGNS THAT PROMOTE HIGH QUALITY AGRICULTURAL PRODUCTS.

Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or of the granting authority. Neither the European Union nor the granting authority can be held responsible for them.

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