If you need a simple and delicious idea to make your lunch at the office a little more exciting, this prosciutto sandwich is for you. The Prosciutto di Parma adds Italian flavor to a traditional Vietnamese bahn mi, with spicy mayo enhanced by the flavorful slaw, all of which pair with classic French or Italian bread. A leftover pork roast makes this prosciutto sandwich the perfect next-day treat for everyone in the family or to give a kick to that same old office lunch. A light wheat beer is always a refreshing treat with Prosciutto di Parma. This recipe comes from The Mom 100, who was inspired by her visit to Specialist retailer Buon Italia in New York City.
IngredientsIngredients for Slaw
- 1/2 cup shredded carrot
- 1/2 cup seeded cucumber, halved and thinly sliced
- 1/4 cup daikon radish, shredded
- 1/4 cup scallions, chopped
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon fish sauce
- Kosher salt and freshly ground pepper, to taste
- 2 tablespoons torn, fresh mint leaves
- 2 tablespoons fresh cilantro leaves (optional)
- 1/3 cup mayonnaise
- 1 tablespoon gochujang, sriracha or other hot chili sauce (or to taste)
- 1/2 teaspoon fresh lime juice
- 4 6-inch piece baguette
- 8 thin slices cooked pork roast or loin, warm or at room temperature (about ¾ pound total)
- 4 large, thin slices Prosciutto di Parma
- 1 cup baby arugula
Instructions for Slaw
In a large bowl combine the carrot, cucumber, daikon, scallions, vinegar, fish sauce, and salt and pepper. Stir to combine. Then refrigerate 1-2 hours to let the vegetables slightly pickle. Stir in the mint and cilantro.
Instructions for Spicy Mayo
In a small bowl, combine the mayonnaise with the hot chili sauce and the lime juice. Season with a bit of salt.
When you are ready to assemble and serve the sandwiches, halve the baguette lengthwise. Place 1/4 of the pork on the bottom of the baguette, cutting the pork to fit the baguette. Layer on some of the slaw, then drape 2 pieces of prosciutto over the slaw. Top with 1/4 of the arugula. Swipe the top of the baguette with the spicy mayo and place the bread on top.
We’d love to hear your thoughts, ideas and comments on this recipe.