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Prep Time
5 mins
Cooking Time
1 h
Total Time
1 h 15 m
Serves
6

Ingredients

8
slices prosciutto
125 g
4 tsp
olive oil
20 mL
1 tsp
Italian herb blend seasoning
5 mL
1
(8-in/20 cm) round sourdough bread
2 cups
packed baby arugula
500 mL
2
large bocconcini, each cut into 6 slices
100 g
1
large tomato, thinly sliced

Method

Step 1
Preheat oven to 400ºF (200ºC). Arrange prosciutto slices on parchment paper-lined baking sheet in single layer. Bake 5 min., or until crisp.
Step 2
Meanwhile, cut bread in half horizontally. Hollow out top and bottom halves by pulling out bread from centres, leaving 1-in. (2.5-cm) thick "shells" (reserve pulled-out bread pieces for another use). Set aside.
Step 3
Whisk oil with Italian herb seasoning; brush over insides of bread. In bottom half, layer half the arugula, bocconcini, tomato, and prosciutto. Repeat layers once more. Replace top half of bread.
Step 4
Press down lightly on sandwich to compress layers. Wrap sandwich tightly with plastic wrap. Refrigerate 1 hr. before unwrapping. Cut into 6 wedges. Serve with a green salad or coleslaw.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/6 of the recipe):
Calories:
370
Fat:
14 g
Saturated Fat:
6 g
Carbs:
46 g
Fibre:
3 g
Sugar:
1 g
Cholesterol:
30 mg
Protein:
16 g
Sodium:
620 mg