Schiacciata con Prosciutto e Rucola (Prosciutto and Rocket Sandwich)
Why this recipe works
- Crisp and chewy bread: Toasting the split bread gives crisp edges while keeping enough chew to hold the filling neatly.
- Brightness against richness: Lemon oil cuts through the salty prosciutto and keeps the sandwich fresh rather than heavy.
- Fast assembly: With no cooking beyond toasting the bread, the sandwich comes together in minutes.
Get the most out of this recipe
Ingredient notes
- Choose sturdy bread: A country-style loaf works well because it crisps at the edges without collapsing under the filling.
- Let the prosciutto lead: Prosciutto is the main savoury element, so use slices with good flavour and avoid overloading the sandwich.
- Taste the lemon oil: Adjust the lemon before dressing the sandwich so the finish is bright but not sharp.
Texture tips
- Toast lightly: Aim for crisp edges and a warm, slightly chewy centre; bread that is too hard will shatter when bitten.
- Dress at the last moment: Add the lemon oil just before serving so the rocket stays lively and the bread keeps its texture.
Make-ahead tips
- Pack the dressing separately: For lunch on the go, keep the lemon oil apart and spoon it over the filling just before eating.
- Re-crisp the bread: If the sandwich has been refrigerated, refresh the bread in a toaster before adding any remaining dressing.
Equipment you'll need
Ingredients
Instructions
- Split the tuscan country bread horizontally like a sandwich. Toast it until warmed through and crisp at the edges.
- In a small bowl, mix the extra virgin olive oil with the juice of the lemon and the black pepper. Taste and add a little more lemon if you like it sharper.
- Lay the prosciutto over the bottom half of the warm bread, then pile on the rocket. Spoon over the lemon oil, close the sandwich, and press gently so it holds together.
- Cut into two portions and serve straight away while the bread is still crisp. If packing for later, keep the dressing separate and add just before eating.
Recipe notes
Tips
- Toast the bread just until crisp at the edges so the centre stays slightly chewy and does not shatter when you bite.
- Dress the rocket lightly and at the last moment to keep it perky and stop the bread from softening.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, use prosciutto that has been cooked until piping hot and cooled, as cured meats can carry a higher food safety risk.
Substitutions
- Replace Tuscan country bread with brioche bread for a softer, richer sandwich.
- Replace Rocket with baby spinach for a milder, less peppery filling.
- Replace Lemon with lime for a slightly sharper, more aromatic citrus finish.
Storage
- Refrigerate up to 1 days
- Best eaten straight away. If you must store it, wrap and refrigerate for up to 1 day; re-crisp the bread in a toaster and add any remaining lemon oil just before serving.
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Recipe overview
- Servings: 2 servings
- Total time: 12min (10min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Gluten Wheat
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