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Grilled Vegetable Sandwich

Recipe Level: Intermediate

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.


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