This rustic, earthy sandwich weaves together several amazing ingredients for a seriously awesome flavor combination. It begins by roasting red bell peppers over an open flame burner. If you don’t have a gas stove, try roasting them in the oven using your broiler instead. But whatever you do, don’t leave these beautiful little veggies out of the sandwich. They bring a certain smokiness to it that really complements the other flavors well.
Hearty prosciutto and mozzarella are livened up by a spicy arugula. And the whole mess of it is then drizzled with white truffle oil, making the entire sandwich sing. Eat it cold or toasted in the oven so that the cheese gets all melty and gooey. This is the first time I’ve ever made this sandwich and I am certain it will become a staple in my household for parties, picnics, and casual lunches at home. Come to think of it, I should probably come up with a special name for it, one that’s less of a mouthful (no pun intended!) than the description in the title, as it is certainly deserving. Suggestions in the Comments are welcome!
And a special shout out to the lovely Ashley Rodriguez of Not Without Salt for inspiring the truffle oil + prosciutto combo that got my wheels turning for this recipe. You were right, that pair is a match made in sandwich heaven!
Prosciutto, Roasted Red Pepper, and Truffle Sandwich
1 loaf of ciabatta bread
½ pound of prosciutto
1 red bell pepper
1 cup of arugula or rocket
¼ pound of low-moisture mozzarella cheese (+/- to taste)
white truffle oil, to taste
Place your pepper in the middle of the burner, turn the flame to high, and let it get all black and charred on the outside. Use a pair of tongs to rotate it as you go so that each side (besides the top, which has the stem) is evenly charred. Once it’s blackened, place it directly into a paper bag for 10-15 minutes. This loosens the skin. A ziplock bag will also work, but I personally try to avoid combining heat + plastic when I cook. Remove from the bag and peel off the outer layer of the pepper. Chop the top off of the pepper, slice it into 1” wide strips, and de-seed the pepper using a knife.
Preheat the oven to 350 degrees.
Slice your ciabatta loaf in half using a bread knife. Drizzle white truffle oil onto the inside sides of the loaf, to taste. A little goes a long way here! Top with mozzarella cheese, prosciutto, arugula and pepper strips and close sandwich.
Insert sandwich directly into oven for 5-10 minutes, or until cheese begins to soften. Stay near the oven here so that you can make sure your bread does not brown.