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.​​

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.​​

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.​

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.​​

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.​

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.​​

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.​

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.​​

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.​