Prosciutto Cotto Gran Biscotto Recipe

Prep the bread

Preheat the oven to 190°C (375°F). Slice the ciabatta loaf horizontally (or into 4–6 sandwich-sized portions) so you have even top and bottom pieces. Lightly brush the cut sides with 1 tablespoon of the butter and 1 teaspoon of olive oil. Place cut sides up on a baking sheet and toast in the oven for 6–8 minutes, until edges are golden and the crumb is slightly crisp but still tender. Remove and set aside to cool slightly.

Prepare the dressing

In a small bowl, whisk together the remaining 1 tablespoon butter (softened) with the whole-grain mustard, 1 teaspoon fresh lemon juice, remaining 1 teaspoon olive oil, 1/2 teaspoon sea salt, and 1/2 teaspoon freshly ground black pepper (reserve a pinch for finishing). Taste and adjust seasoning — it should be tangy and slightly creamy.

Warm the prosciutto (optional)

If you prefer the prosciutto slightly warm and more aromatic, arrange the 300 g prosciutto cotto slices in a single layer on a sheet pan and warm in the oven at 140°C (285°F) for 4–6 minutes. Watch carefully so it does not dry out. Alternatively, serve at room temperature to preserve delicate texture.

Assemble the sandwich

Spread the prepared mustard-butter dressing evenly over the cut sides of the toasted ciabatta. On the bottom piece, layer half of the prosciutto slices, overlapping slightly to cover the bread fully. Scatter half of the arugula evenly over the ham, then add a few shavings (about 15 g) of Parmigiano-Reggiano. Add the remaining prosciutto in a second layer, top with the remaining arugula and Parmigiano shavings.

Finish and serve

Sprinkle a small pinch of freshly ground black pepper and, if desired, drizzle about 1 teaspoon of balsamic glaze over the top for a touch of sweetness. Close the sandwich with the top bread piece. Press gently, then slice into serving portions. Serve immediately while the bread is still slightly warm and the flavors are fresh.

Notes and variations

For a lighter version, substitute butter with extra olive oil and use whole-grain or multigrain bread. Add sliced ripe tomato or a thin layer of fig jam for sweetness. If making ahead, keep components separate (toasted bread, dressed arugula, sliced prosciutto) and assemble just before serving to avoid sogginess.