Sandwich Wednesday: Prosciutto Caprese

I enjoyed a sandwich last Wednesday with one of my friends (Dan Z) who also has summer afternoons free. This summery sandwich was made with Washington Boro tomatoes that I bought at the tomato festival. I got the rest of the ingredients at Mandro’s Imported Foods. They have a great selection of meats and cheeses. I got a frozen baguette made by Slow Rise Bakery (they carry it at Mandro’s). These baguettes are baked, froze, and then placed in your oven for 5-10 minutes. They taste like they are freshly baked right out of your oven in your home! And they get nice and crispy, but not too hard. They are perfect for sandwiches because you can bite through them easily. I hate when I get bread that is hard to bite into… then all of your sandwich fixin’s squeeze out of sandwich… you know what I mean… bummer.

To build this sandwich, I started with the warm toasty baguette and drizzled good olive oil and fig balsamic vinegar from Global Gardens over the inside. I laid two slices of very thinly sliced prosciutto down – don’t over do it, two is plenty. Top that with sliced fresh mozzarella, fresh basil, sliced summer tomatoes, salt and pepper, and cover it with the top of the baguette. Simple and delicious. A perfect summer sandwich.

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