Fresh Mozzarella & Proscuitto Recipe

Make dressing

In a small bowl whisk together 6 tbs extra-virgin olive oil, 1 tsp red wine vinegar, 1 minced garlic clove, 1 tsp dried oregano, 1 tsp fine sea salt, 1 tsp freshly ground black pepper and 1 tsp lemon zest (if using). Taste and adjust seasoning. Set aside at room temperature for flavors to meld while you assemble (at least 5–10 minutes).

Slice tomatoes and mozzarella

Wash tomatoes and basil. Core tomatoes if necessary and slice tomatoes into 1/4" (6 mm) thick rounds. Slice fresh mozzarella into 1/4" (6 mm) rounds or tear into pieces if using ball mozzarella. Pat cheese and tomato slices lightly on paper towel to remove excess moisture.

Prepare basil

Pick 8 fresh basil leaves per sandwich (about 32 leaves total). Stack and tear larger leaves in half so they lay nicely on the sandwich.

Optional toast

If toasting, preheat oven broiler or skillet. Halve each hero roll lengthwise. Lightly butter the cut interiors (about 1/2 tbs per side). Toast under broiler or in skillet until golden and crisp, 1–2 minutes per side. Remove and let cool slightly.

Lay the bottom halves of the 4 prepared hero rolls on a clean work surface.

Brush or drizzle about 1 tbs of the herbed olive oil mixture onto the interior of each bottom roll (use remaining dressing sparingly on top if desired).

Layer on each bottom roll: 3–4 oz (6 oz total per sandwich scaled from 24 oz mozzarella) of fresh mozzarella slices arranged evenly to cover the length of the roll. Overlap slices slightly for uniform coverage.

Place 3 oz (approx. 3 slices folded) of prosciutto per sandwich over the mozzarella. Fold prosciutto slices if long so they fit the roll and create volume.

Arrange tomato slices on top of the prosciutto in a single layer, trimming to fit the roll ends if needed.

Tuck 8 basil leaves (or equivalent torn pieces) evenly along the tomato layer for bright herb aroma.

Season the tomato layer lightly with a pinch (about 1/8 tsp) of sea salt and a few cracks of fresh black pepper per sandwich to boost flavor.

Drizzle an additional ~1/2 tbs of the herbed olive oil mixture over the filled sandwiches (use remaining dressing evenly across 4 sandwiches).

Close the top halves of the rolls, press gently to compact, and, if desired, cut each sandwich into halves on the diagonal using a sharp serrated knife.

Plate each sandwich with your choice of side: 1 cup Caesar salad or 1 cup mixed greens per sandwich. If serving mixed greens, toss with remaining herbed oil or a squeeze of lemon and a light drizzle of olive oil. Garnish with an extra basil leaf if desired.

Serve immediately so bread stays crisp and mozzarella remains fresh. Leftover assembled sandwiches can be wrapped and refrigerated up to 24 hours (best eaten same day).