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–+ servings
A closeup image of sandwiches sliced open and stacked.

Prosciutto Pesto Tomato Sandwich Recipe (video)

15 minutes prep
4 sandwiches
Easy and delicious prosciutto tomato sandwiches with homemade basil pesto, mozzarella cheese, heirloom tomatoes, and more!

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!