Take a minute to step away from your desk and upgrade your typical sandwich with crown-worthy Prosciutto di Parma.
Ingredients
- ¼ cup full-fat ricotta
- 1 tablespoon store-bought pesto
- 1 zucchini
- 1 red pepper
- 3 teaspoons olive oil, divided
- 8 slices Prosciutto di Parma
- 4 (6-inch) sandwich rolls, halved lengthwise
Instructions
In a small bowl, mix together ricotta and pesto; set aside.
Cut ends off of zucchini. Cut zucchini in half crosswise. Cut each half lengthwise into 4 slices.
Cut four sides off of red pepper; cut each side in half lengthwise.
In a large cast-iron skillet, heat 2 teaspoons of the oil over medium-high heat. Add zucchini; cook until golden and soft, about 4 minutes each side. Remove to a plate.
Heat remaining 1 teaspoon of oil. Cook peppers about 4 minutes each side.
To make sandwiches, lightly toast bread. Spread about 1 tablespoon of ricotta mixture per sandwich. Top with two slices of zucchini, two slices of pepper and two slices of Prosciutto di Parma.
Repeat with remaining ingredients.
Thoughts?
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