Hambo Recipe

Name: Victory Sandwich Bars HAMBO Recipe
Cook time: 15 min
Total time: 15 min
Yield: 1 servings
Cuisine: Italian
Ingredients: 1 each ciabatta roll or crusty sandwich roll; 3 slices thinly sliced prosciutto; 2 oz fresh mozzarella; 1 cup arugula (packed); 0.5 each apple (firm, e.g., Honeycrisp), thinly sliced; 1.5 tbs extra-virgin olive oil; 1 tbs good-quality balsamic vinegar; 0.5 tsp Dijon mustard; 0.5 tsp honey; 0.5 tsp lemon juice (fresh); 0.25 tsp salt; 0.125 tsp black pepper (freshly ground); 1 tsp butter or olive oil (for toasting roll); 0.125 tsp flaky sea salt (optional)

Inspired by Victory Sandwich Bar

Time15m

Serves1

prosciutto, mozzarella, arugula, apple, balsamic vin

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Ingredients

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Sandwich

1 each ciabatta roll or crusty sandwich roll

3 slices thinly sliced prosciutto

2 oz fresh mozzarella

1 cup arugula (packed)

1/2 each apple (firm, e.g., Honeycrisp), thinly sliced

Balsamic Vinaigrette

1 1/2 tbs extra-virgin olive oil

1 tbs good-quality balsamic vinegar

1/2 tsp Dijon mustard

1/2 tsp Honey

1/2 tsp lemon juice (fresh)

1/4 tsp Celtic sea salt

1/8 tsp black pepper (freshly ground)

Finish & Optional

1 tsp butter or olive oil (for toasting roll)

1/8 tsp flaky sea salt (optional)

Method

Sandwich

Prepare roll

Slice the ciabatta roll horizontally. Lightly butter or brush the cut faces with 1 tsp butter or olive oil.

Toast roll

Place the roll cut-side down in a nonstick skillet over medium heat (or under a broiler) and toast until golden and lightly crisp, about 2–3 minutes. Remove and set aside.

Assemble sandwich

On the bottom half of the warm roll, layer the mozzarella first (arrange the 2 oz in slices or torn pieces), then fold and drape the 3 slices of prosciutto over the cheese so they nestle evenly. Fan the thin apple slices over the prosciutto in a single layer. Top apple with the packed 1 cup arugula. Drizzle the dressed vinaigrette (see below) over the arugula — about 1–1½ teaspoons.

Finish

Close the sandwich with the top roll half. If desired, press gently for 10–15 seconds to compact. Sprinkle a light pinch (about 1/8 tsp) of flaky sea salt over the exposed apple or mozzarella if you like a brighter finish. Cut the sandwich in half and serve immediately.

Balsamic Vinaigrette

In a small bowl or jar combine 1 tbsp balsamic vinegar, 1½ tbs extra-virgin olive oil, ½ tsp Dijon mustard, ½ tsp honey, and ½ tsp fresh lemon juice.

Whisk or shake vigorously until emulsified. Season with 1/4 tsp salt and 1/8 tsp freshly ground black pepper. Taste and adjust: add more honey for sweetness or more balsamic for acidity. Use about 1–1½ tsp on the sandwich and reserve any extra for a side drizzle.

Serving Suggestions & Notes

If you prefer a warm, slightly melted cheese sandwich, assemble the sandwich open-faced and place under a broiler for 1–2 minutes until the mozzarella softens (watch closely). Then add the arugula and apples and close the sandwich.

All components are proportioned for one sandwich. Multiply ingredients and time for additional servings.