Prosciutto and Mozzarella Sandwich Recipe: With Step By Step Photos

January 23, 2026

Ingredients

Prosciutto (thinly sliced, Parma preferred)
Mozzarella di Bufala (fresh, kept in its liquid until use)
Your favorite bread (ciabatta recommended for its crusty texture)
A touch of extra virgin olive oil
Freshly ground black pepper (optional, to taste)

Step 1: Select and Prepare Your Ingredients

Start by gathering the highest quality ingredients, as this sandwich relies entirely on their flavors. Choose thinly sliced prosciutto, ideally Prosciutto di Parma, because thick slices overpower the balance. I stress that thick-cut prosciutto is too salty and hard to enjoy, so request paper-thin slices from your deli counter.
Next, source fresh Mozzarella di Bufala, which comes in whey or a milk-like liquid. Keep it submerged until the last moment to maintain its creamy, moist texture; exposing it early causes drying. Opt for your favorite crusty bread like ciabatta, which toasts beautifully and provides the perfect crunch. Have a grill pan or skillet ready, along with a serrated knife for clean cuts. This preparation ensures every element shines without added seasonings like salt or excessive oil.

Step 2: Slice the Bread

Take your loaf of ciabatta or chosen bread and cut it in half lengthwise to create two equal pieces for one large sandwich or multiple smaller ones. Aim for even halves to ensure balanced toasting and filling. Use a sharp bread knife to avoid squishing the loaf. If making multiple servings, slice into individual portions now. This step sets the foundation for a structurally sound sandwich that holds together while delivering crisp edges.

Step 3: Heat the Grill Pan

Place a grill pan or heavy skillet over medium-high heat. Allow it to get nice and hot, about 2 to 3 minutes, without any oil since the bread’s natural moisture and later olive oil suffice. The heat creates those desirable char marks and crispiness that contrast beautifully with the soft fillings. Test readiness by flicking a drop of water; it should sizzle and evaporate instantly.

Step 4: Toast the Bread

Lay the bread halves cut-side down on the hot grill pan. Toast for 2 to 3 minutes per side, pressing gently with a spatula for even contact and those signature grill lines. Watch closely to achieve golden-brown char marks without burning. The crusty exterior forms a barrier that keeps the interior from sogginess once filled. Remove and set aside on a cutting board to cool slightly, preserving heat for assembly.

Step 5: Drain and Slice the Mozzarella

While the bread toasts, carefully drain the Mozzarella di Bufala, reserving a bit of its liquid if needed for moisture. Pat dry gently with paper towels. Slice into generous, even pieces about 1/4-inch thick to allow it to meld with the prosciutto without overwhelming the sandwich. The mozzarella’s mild, creamy flavor becomes the star when paired simply.

Step 6: Layer the Prosciutto

On the bottom half of the toasted bread, layer thin prosciutto slices. Start with a single layer and fold or overlap for 1 to 2 layers, depending on preference. Use enough to cover the bread fully but avoid piling too high, as the saltiness intensifies with quantity. Prosciutto’s delicate fat and meat provide savory depth without further seasoning.

Step 7: Add the Mozzarella

Place the fresh mozzarella slices over the prosciutto, arranging them to cover evenly. Press lightly to adhere. The cool creaminess contrasts the salty prosciutto and warm bread perfectly. No additional cheese needed; the Bufala’s richness suffices.

Step 8: Drizzle and Season

Drizzle a touch of extra virgin olive oil over the mozzarella or bread edges for subtle moisture and shine. Sprinkle freshly ground black pepper lightly if desired, enhancing flavors without salt, as prosciutto provides ample salinity. Close with the top bread half, pressing gently to compact.

Step 9: Cut and Serve

Use a serrated knife to slice the sandwich in half or into portions. The cross-section reveals beautiful layers. Serve immediately to enjoy at peak freshness, with the bread crisp and fillings cool. This simplicity elevates everyday eating.

Essential Equipment Guide

Grill pan or heavy skillet
Spatula
Serrated bread knife
Cutting board

Timing and Servings

Prep Time: 5 minutes
Cook Time: 5 minutes
Servings: 1 large or 4 small

Nutritional Information

Nutrient (per serving, approx. 1/4 sandwich)	Amount
Calories	280
Total Fat	18g
Saturated Fat	8g
Protein	14g
Carbohydrates	20g
Sodium	850mg

*Estimates based on standard ingredient values; actual varies by quantities. *

Pairings

Fresh arugula salad with balsamic vinaigrette for peppery contrast.
Chilled white wine like Pinot Grigio to cut richness.
Sliced fresh fruit such as melon or figs for sweetness.
Italian sodas or sparkling water with lemon.

Variations

Add ripe tomato slices for Caprese twist.
Use smoked scamorza instead of Bufala for deeper flavor.
Swap ciabatta for focaccia with rosemary.
Include a basil leaf layer for herbal note.

Tips

Always insist on paper-thin prosciutto; reject thick cuts to avoid overwhelming saltiness.
Store mozzarella in its liquid until slicing to prevent drying and preserve creaminess.
Toast bread thoroughly for crunch that holds up to moist fillings.
Source imported Italian ingredients for authentic taste; quality defines this dish.
Customize prosciutto and mozzarella amounts to preference, but let mozzarella shine.
Serve right away; bread softens over time.
Grill press for even char if available.
Pair with antipasti for full Italian meal.