Prosciutto Pesto Tomato Sandwich Recipe (video)
One of my favorite sandwich recipes and for good reason! My prosciutto pesto tomato sandwiches are packed with loads of incredible ingredients and flavors! They’re made with toasted baguette topped with homemade pistachio basil pesto, and filled with sweet heirloom tomatoes, mozzarella cheese, prosciutto, and salami. These are great for lunches and picnics. Each bite is filled with delicious goodness, and I know you’ll love them, too!
Watch My Tomato Sandwich Video Tutorial
Watch my YouTube prosciutto tomato sandwich video tutorial for step-by-step instructions and see just how easy these sandwiches are to make! Want to stay up to date on my newest recipes? Subscribe to my website email list and my YouTube channel for notifications.
Ingredients for Prosciutto Tomato Sandwich Recipe
Here are my tips for the main ingredients you’ll need to make these prosciutto sandwiches. Find the full list of ingredients in the printable recipe card below.
- Tomatoes – sweet heirloom tomatoes are my top choice when making these sandwiches. If they are out of season for you, try using a different sweet tomato variety.
- Bread – French baguette or a soft sandwich roll will work best for this recipe. Ciabatta or focaccia bread will also be great.
- Prosciutto – and other cured meats: I like to use a combination of prosciutto, dry coppa, and salami. Any combination of these, or just prosciutto, will work well.
- Mozzarella Cheese – use fresh, sliced mozzarella cheese or soft, creamy burrata cheese.
- Basil – for making homemade basil pesto. You can also use store-bought pesto, but homemade will have the most flavor and aroma.
- Lemon, Garlic, Olive Oil – for making the pesto.
Homemade Pistachio Basil Pesto
These prosciutto tomato sandwiches wouldn’t be complete without some homemade basil pesto! This easy recipe comes together in minutes, and you’ll have the most delicious sandwich spread!
You can use store-bought pesto, but I find it’s really not the same as homemade. Homemade pesto will have way more flavor and aroma.
- Into a food processor or blender, place all the pesto ingredients: pistachios, garlic, parmesan cheese, olive oil, and fresh basil.
- Add the zest of 1 lemon, then squeeze out the lemon juice: you’ll need about 3 tablespoons of juice. Season the pesto with salt and pepper.
- Pulse everything together for a few minutes, until a smooth paste forms.
- If you have leftover pesto, simply place it into an airtight container and keep it stored in the refrigerator for up to 1 week.
Toasting & Preparing the Sandwich Bread
Bread can make or break a sandwich, so it’s important to use a delicious and fresh loaf of bread. I like to use sourdough French baguette, but sandwich rolls, ciabatta bread, and focaccia bread will also work.
- Start with the bread – slice your baguette or sandwich roll in half. Spread mayonnaise on each half, or coat in olive oil (both work well).
- Place the bread onto a baking sheet and toast in the oven under the broiler until golden brown and crispy. You can also do this in a toaster oven if you have one.
How to Make Prosciutto Pesto Tomato Sandwiches
Making these delicious prosciutto sandwiches is a breeze! Here’s how to put them together.
- Spread a generous amount of basil pesto on both halves of toasted bread. Next, add a few teaspoons of sun-dried tomato bruschetta over the top of the pesto.
- Add a handful of baby arugula onto one half, then top with slices of mozzarella cheese (or pull apart the burrata cheese and spread it over the top). If desired, season the cheese with salt and pepper.
- Next, slice the heirloom tomato – not too thick and not too thin. Add tomato slices over the cheese and season with salt and pepper.
- Next, top with a generous amount of prosciutto, then add slices of dry Coppa and/ or salami on top. Top the sandwich the second half of bread and enjoy!
More Recipes to Try!
Enjoyed this delicious sandwich recipe? Check out some of my other recipes you’re sure to enjoy!
- The Ultimate BLT Sandwich – this sandwich has it all and it’s so delicious!
- Prosciutto Tomato Crostini – these open-faced sandwiches have garlic confit and creamy burrata cheese!
- Easy Tea Club Sandwiches – mini club sandwiches are great for parties!
- Fig & Prosciutto Crostini – fresh figs, creamy cheese, toasted bread, and salty prosciutto!
- Easy Roast Beef Sliders – beef sandwiches with slow-cooked beef, horseradish spread, and melted cheese! So delicious!
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Prosciutto Pesto Tomato Sandwich Recipe (video)
Ingredients
For Basil Pesto:
- 1/2 cup pistachios, salted & roasted
- 2 medium garlic cloves, sliced
- 1/3 cup grated parmesan cheese
- 1/3 cup extra-virgin olive oil
- 2 cups fresh basil
- zest and juice from 1 lemon
- 1 1/2 tsp sea salt
- ground black pepper, to taste
For Sandwiches:
- 1 large French baguette, or sandwich rolls, ciabatta bread, focaccia bread
- 1/4 cup mayonnaise, or olive oil
- 2 -3 tbsp sun-dried tomato bruschetta
- 2 cups baby arugula
- 16 oz sliced mozzarella cheese, or burrata cheese
- sea salt and black pepper, for seasoning
- 1 large heirloom tomato, or 2 medium tomatoes
- 16 slices prosciutto
- 16 slices dry coppa
- 16 slices dry salami or sopresseta
Instructions
- This recipe can be adjusted to make less or more sandwiches.
Making the Basil Pesto:
- Into a food processor or blender, place all the pesto ingredients: pistachios, garlic, parmesan cheese, olive oil, and fresh basil.
- Add the zest of 1 lemon, then squeeze out the lemon juice: you’ll need about 3 tablespoons of juice. Season the pesto with salt and pepper.
- Pulse everything together for a few minutes, until a smooth paste forms.
- If you have leftover pesto, simply place it into an airtight container and keep it stored in the refrigerator for up to 1 week.
Preparing the Sandwich Bread:
- Start with the bread – slice your baguette or sandwich roll in half. Spread mayonnaise on each half, or coat in olive oil (both work well).
- Place the bread onto a baking sheet and toast in the oven under the broiler until golden brown and crispy. You can also do this in a toaster oven if you have one.
Making the Sandwiches:
- Spread a generous amount of basil pesto on both halves of toasted bread. Next, add a few teaspoons of sun-dried tomato bruschetta over the top of the pesto.
- Add a handful of baby arugula onto one half, then top with slices of mozzarella cheese (or pull apart the burrata cheese and spread it over the top). If desired, season the cheese with salt and pepper.
- Next, slice the heirloom tomato – not too thick and not too thin. Add tomato slices over the cheese and season with salt and pepper.
- Next, top with a generous amount of prosciutto, then add slices of dry Coppa and/ or salami on top. Top the sandwich the second half of bread and enjoy!
