Built with layers of delicate cured ham, peppery arugula, ripe tomato, and a creamy Dijon spread, this focaccia and prosciutto sandwich is simple, balanced and full of flavour.
For the best results, start with a fresh great loaf of focaccia and authentic Prosciutto di Parma. The key is quality ingredients and contrast. The saltiness of the Prosciutto di Parma pairs beautifully with the brightness of lemon-dressed greens, while soft, airy focaccia brings everything together with a light, crisp bite. If you’re up for baking, try our homemade no-knead focaccia recipe to take this sandwich to the next level.
Prosciutto Focaccia Sandwich
Ingredients
- Easy No-Knead Focaccia
- 1 cup baby arugula
- drizzle extra-virgin olive oil
- ¼ lemon
- pinch flaky sea salt
- 3 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp freshly ground black pepper
- 6 to 8 slices Prosciutto di Parma
- 1 heirloom tomato thinly sliced
Instructions
- Cut focaccia into a 6-in (15-cm) square. Slice in half horizontally.
- In bowl, toss arugula with a drizzle of olive oil, and squeeze lemon overtop. Season with flaky sea salt.
- In small bowl, stir together mayonnaise, Dijon and pepper. Spread over both cut sides of bread. Layer bottom bread with Prosciutto di Parma, tomato and arugula. Sandwich with top. Halve before serving.
What’s the difference between prosciutto and Prosciutto di Parma?
Prosciutto is a general term for Italian dry-cured ham, while Prosciutto di Parma refers to a specific variety produced in the Parma region of Italy. It’s made using just pork and sea salt, then air-cured for an extended period – typically over a year – which gives it a delicate texture and a range of flavours, from mild and slightly sweet to more complex and savoury.
Because it has PDO (Protected Designation of Origin) status in the European Union, Prosciutto di Parma must follow strict production guidelines and can only be made in a defined geographic area. When buying it pre-sliced, you’ll often see a crown symbol and PDO marking on the packaging, which indicate that it meets those standards.
While both prosciutto and Prosciutto di Parma can be used in recipes like sandwiches, pastas, salads and more, the latter is known for its more regulated production and consistent flavour profile.
