Margherita® Prosciutto with Crispy Tomatoes on Ciabatta Recipe - Allrecipes.com
Margherita(R) Prosciutto with Crispy Tomatoes on Ciabatta Recipe
  • READY IN 20 mins

Margherita® Prosciutto with Crispy Tomatoes on Ciabatta

Recipe by  

"Garlic aioli spread over a toasted ciabatta roll then piled high with polenta-crusted tomatoes, arugula, savory Margherita® Prosciutto."

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Ingredients Edit and Save

Original recipe makes 1 sandwich Change Servings
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  • PREP

    10 mins
  • COOK

    10 mins
  • READY IN

    20 mins

Directions

  1. To make the garlic aioli, combine the mashed garlic, oregano, lemon juice, mayonnaise, and olive oil. Stir until well mixed, or beat with a small whisk. Season to taste with salt and pepper.
  2. In small or medium mixing bowl, combine grated Parmesan cheese and polenta, then distribute evenly on separate plate. Place sliced tomatoes in the polenta-parmesan mixture, covering both sides to coat.
  3. Heat small or medium frying pan to low heat, add a dash olive oil to pan, then add tomatoes. Fry for 1-2 minutes on each side until light brown and crispy, then remove from heat.
  4. Toast the sliced ciabatta roll in the frying pan until edges become crispy, about 1 minute, then remove from heat.
  5. Spread 2 tablespoons garlic aioli to the bottom slice of ciabatta bread.
  6. Add baby arugula then polenta-parmesan crusted tomatoes.
  7. Top with sliced Margherita® Prosciutto, close with top half of bread and serve.
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Nutrition

  • Calories
  • 1014 kcal
  • 51%
  • Carbohydrates
  • 105.4 g
  • 34%
  • Cholesterol
  • 87 mg
  • 29%
  • Fat
  • 45.2 g
  • 70%
  • Fiber
  • 9.9 g
  • 40%
  • Protein
  • 48.9 g
  • 98%
  • Sodium
  • 3272 mg
  • 131%

* Percent Daily Values are based on a 2,000 calorie diet.

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