Prosciutto Caprese Sandwich Recipe

Prepare bread

Slice the ciabatta roll horizontally in half. If you prefer a warm/toasted sandwich, lightly brush the cut sides with the butter or olive oil and toast cut-side down in a skillet over medium heat for 1–2 minutes until golden and slightly crisp; otherwise leave untoasted.

Prepare tomato and mozzarella

Slice the fresh mozzarella into 3 even rounds (about 1/4-inch thick each). Slice the tomato into 3 thin rounds. Pat the tomato slices dry with a paper towel to remove excess moisture to prevent sogginess.

Season tomato

Place the tomato slices in a small bowl or on a plate. Sprinkle the 1/4 tsp kosher salt and 1/8 tsp freshly ground black pepper evenly over the tomato slices. Drizzle about 1/2 tablespoon of the extra-virgin olive oil over them and gently toss or brush so they are lightly coated.

Assemble layers

On the bottom half of the ciabatta, arrange the mozzarella slices in a single layer. Top the mozzarella with the seasoned tomato slices, overlapping slightly if necessary. Lay the prosciutto slices over the tomato in a slightly folded/ruffled way for texture and even coverage. Tuck the fresh basil leaves between the prosciutto and tomato (or on top) so basil is distributed evenly across the sandwich.

Finish

Drizzle the balsamic glaze evenly over the prosciutto (about 1 tablespoon total). Drizzle the remaining 1/2 tablespoon olive oil over the assembled ingredients if desired. Place the top half of the ciabatta on the sandwich and press gently. If you toasted only the cut sides earlier, no additional toasting is needed; if you prefer a meltier sandwich, place the fully assembled sandwich in a skillet over low heat and press with a spatula for 1–2 minutes per side until warmed through (do not overcook — mozzarella should soften but not fully melt).

Serve

Cut the sandwich in half on the diagonal or down the middle. Serve immediately so the ciabatta remains crisp and the basil stays bright.

For a crisper result, after assembling, brush the outside of the ciabatta with a little olive oil and grill in a panini press or skillet for 2–3 minutes until golden and warmed through. If using a panini press, watch closely so the prosciutto doesn't over-crisp.