Take a minute to step away from your desk and upgrade your typical sandwich with crown-worthy Prosciutto di Parma.
- 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
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.
We’d love to hear your thoughts, ideas and comments on this recipe.