Parma Recipe

Prep and toast

Preheat a skillet over medium heat. Brush the cut sides of the ciabatta rolls with 1 tbs olive oil and spread the softened butter thinly on the top halves. Place rolls cut-side down in the skillet and toast 2–3 minutes until golden and slightly crisp. Remove and set aside. Rub the toasted cut sides lightly with the halved garlic clove for a subtle garlic aroma.

Slice and season tomatoes

Slice the fresh mozzarella into 1/4-inch rounds and pat dry on paper towel to remove excess moisture. Arrange tomato slices on a plate, season lightly with 1/2 tsp salt and 1/2 tsp freshly ground black pepper, and let sit for 2 minutes to macerate.

Layer cheese and basil

On the bottom half of each toasted roll, place a layer of mozzarella slices so they cover most of the bread. Sprinkle the grated Parmesan evenly over the mozzarella. Tuck fresh basil leaves between the mozzarella slices for even distribution.

Drape 3 slices of prosciutto over the mozzarella and basil on each sandwich. Fold or overlap the prosciutto so it lies evenly and provides a savory balance to the cheese and tomato.

Top the prosciutto with the seasoned tomato slices. Drizzle each sandwich with 1/2 tbs balsamic glaze and a light drizzle (about 1/2 tsp) of extra-virgin olive oil. Finish with the remaining 1/2 tsp salt and 1/2 tsp black pepper distributed between the two sandwiches as needed.

Close and serve

Place the toasted top halves over the assembled fillings, press gently to compact. Optionally, cut each sandwich in half on the diagonal. Serve immediately while the bread is warm and mozzarella is slightly softened.