Prosciutto BLT with Herb Mayo

Prosciutto BLT with Herb Mayo- The humble BLT gets an upgrade thanks to crispy prosciutto, fresh arugula, and a garden herb mayonnaise spread.

August 10, 2021 by Nicole Collins


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I have a new obsession!



Shocker, right? What's new...


I'm actually sitting here singing about it. “This is my obsession...”



But, guess what? The song I'm currently singing to myself doesn't exist. I just went to google the lyrics so that I could do some clever blog post using the lyrics of the song. And it turns out, I've done a complete rewrite!


The song that I thought I was singing was “Obsession” by Usher. Turns out, I'm actually singing “Confessions Part II” and using my own words.



“This is my obsession...”


Usher, if you're reading this, I'm down to collaborate on a rewrite for Part III. Just saying.



Whether I'm giving you my confessions or my obsessions, it doesn't matter. They're basically the same thing anyway. But, what I am giving you today is one heckuva delicious sammie that will have you rewriting song lyrics too.


So today, we're making Prosciutto BLT with Herb Mayo!



This sandwich...wow. We're not reinventing the wheel or anything here. But, we are giving it a little bit of a snazzy upgrade. And, the end result is a mouthwatering sammie that's been on repeat at my house for weeks now. I just can't get enough! And now, it's time for me to share the beauty with you.



First off, this isn't technically a BLT anymore, because we've swapped out some ingredients that don't quite match up to the acronym. But honestly, I didn't know what else to call this sandwich. It has all of the bones, flavors, and intentions of a BLT. But, we're fancying up a couple of the ingredients to take this sandwich to the next level.



Let's start with the most important part of any sandwich...the bread. Regular old bread works in a pinch for this sandwich. But, it's absolutely magical served on some toasted ciabatta bread. I like to buy ciabatta rolls from the store which are already formed to the perfect size, split down the center, and ready to eat. Toast the bread like you would any other bread. Or, really up the ante by drizzling the ciabatta halves with a little olive oil and toasting it cut side up to get a little crispy on the outside while staying nice and fluffy on the inside.



The second most important part of a sandwich, to me, is the condiments. If I'm being 100% transparent and giving you my real confessions today, I could totally eat a bread and mayo sandwich and be totally ok with it. I don't even need the fillings! But, that's not the route we're taking today. We are, however, making a delicious herb spread loaded with fresh basil, fresh chives, fresh parsley, and a little garlic powder. It's as simple as mixing your minced herbs into your favorite store bought mayo, and our sandwich glue is ready to go to work!



For the “BLT” part of our sandwich, we're going to use some crispy prosciutto, a spinach/arugula mix, and a fresh sliced tomato. So I guess, technically, we're now making a “PAT” sammie!


To make the crispy prosciutto, it's as simple as lining a baking sheet with parchment paper, layering the prosciutto slices in a single layer, and baking for about 15 minutes. That's it! What I love about using prosciutto instead of bacon is that it's a little more savory and a lot less greasy. So, it adds perfect crispy crunch to the sandwich without having to cover your kitchen (or yourself) with with all the fat that bacon leaves behind.



I like swapping lettuce for a spinach/arugula mix in this sandwich, for a couple of reasons. One, it just feels a little fancier and a little more elegant. And two, the flavor is more vibrant, in my opinion. I buy a mix of just baby spinach and arugula at Aldi, but if you can't find a similar mix, you can always make it yourself by mixing equal parts baby spinach and arugula. If you want to solely feel some peppery heat from your greens, skip the blend and just use arugula. Or if all else fails, this sammie is still perfectly delish using plain ol' romaine lettuce if that's all you have.



Once we have all of our components together, we assemble the sammie; and it's time to eat! Classic BLT's could be accused of feeling a little heavy thanks to all that hearty bacon. But, this sandwich feels so light and fresh! The crispy prosciutto is delicate and crispy. The fancy greens are crunchy and bright. The fresh tomato is cool and acidic. And, that homemade herb mayo will send your taste buds to party town thanks to all that bright, herbaceous freshness.



This may be a bold statement, but I may be officially converted. This is very likely the only way I'll make a “BLT” from here on out!



Don't forget to show me yours when you make this recipe by tagging me on social media. I love seeing your recreations!


For now, enjoy! And, let's eat!






Prosciutto BLT with Herb Mayo

Serves: 2 Print


Ingredients:

For the Herb Mayo:

  • ¼ cup mayonnaise

  • 1 tbsp basil, minced

  • ½ tbsp chives, minced

  • ½ tbsp parsley, minced

  • 1/8 tsp garlic powder

  • 1/8 tsp pepper


For the BLT:

  • 6 slices prosciutto

  • 1 tomato, sliced

  • ½ cup arugula/spinach mix

  • 2 ciabatta rolls, split and toasted


Directions:

  1. Make the Herb Mayo: To a small mixing bowl, add mayonnaise, basil, chives, parsley, garlic powder, and pepper. Mix well to combine. Set aside.

  2. Crisp the Prosciutto: Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Arrange prosciutto slices in a single layer on prepared baking sheet. Bake for 14-16 minutes until the prosciutto is crispy.

  3. Assemble the sandwich: Schmear herb mayo over one side of the ciabatta rolls. Layer arugula mix, tomato, and crispy prosciutto on the other side of the sandwich. Close the sandwich, and enjoy!

Recipe notes:

*If you can't find spinach arugula mix, you could mix equal parts baby spinach and arugula, you could use just arugula, or you could even use regular romaine lettuce.

*To make the toasted ciabatta rolls extra special, drizzle them with olive oil and toast them in the oven at 400 degrees for about 7-8 minutes.


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