Why You’ll Love This Prosciutto and Provolone on Sourdough Bread Recipe
When you take a bite of this Prosciutto and Provolone on Sourdough Bread, you’ll immediately understand why it’s become a favorite in my kitchen.
The combination of salty prosciutto and creamy provolone creates a taste explosion that’s hard to resist. The crunch of perfectly grilled sourdough enhances each bite, while the freshness of watercress adds a delightful contrast.
I love how simple yet satisfying it is—perfect for lunch or a light dinner. Plus, the drizzle of balsamic vinegar gives it a tangy kick that balances everything beautifully.
Trust me, you’ll want to make this again and again!
Ingredients of Prosciutto and Provolone on Sourdough Bread
Let’s plunge into the delicious world of making a Prosciutto and Provolone sandwich on sourdough bread. First things first, you need the right ingredients to make this mouthwatering creation. I promise, gathering all these goodies will be half the fun. Plus, who doesn’t love a good grocery run?
Ingredients:
- 8 ounces prosciutto, thinly sliced
- 4 slices provolone cheese
- 1 ½ cups watercress, cleaned and thick stems discarded
- 8 slices sourdough bread
- 2 tablespoons olive oil
- 2 teaspoons balsamic vinegar
- 1 clove garlic, minced
- Salt & freshly ground black pepper
Now, let’s think about these ingredients for a moment. When you’re at the store, consider splurging a little on high-quality prosciutto. You want that melt-in-your-mouth experience, right?
And if you can find fresh, peppery watercress, grab it. It adds such a lovely freshness to the sandwich that you might just find yourself snacking on it straight out of the bag (no judgment here).
Oh, and make sure that sourdough is nice and crusty—nothing beats that satisfying crunch when you bite into your sandwich.
How to Make Prosciutto and Provolone on Sourdough Bread
Alright, let’s explore how to whip up this delightful Prosciutto and Provolone sandwich on sourdough bread.
First things first, grab that 8 ounces of prosciutto. The key here is to take your time with the slicing if you’re doing it yourself. But if you’re like me and your knife skills resemble a toddler wielding scissors, just buy it pre-sliced. Trust me, nobody’s judging.
Now, take your 4 slices of provolone cheese and set them aside. You want them ready to go when it’s time to assemble.
Next up, let’s talk about that sourdough bread—8 slices, to be exact. You’ll want to make sure they’re nice and crusty, like they’ve just come from a bakery.
Now, mix together 2 tablespoons of olive oil, 2 teaspoons of balsamic vinegar, and 1 clove of minced garlic in a small bowl. This mixture is your secret weapon for flavor. Brush it generously onto one side of each slice of bread, and don’t be shy; you want that garlic goodness to seep in.
Now, fire up your grill, or a pan if that’s more your style, and toast those slices until they’re golden brown and crispy. Think of it as giving your bread a little spa day—who doesn’t love a good pampering?
Once your bread is toasted to perfection, it’s time to build your sandwich. Take one slice, pile on some of that luscious prosciutto, add a slice or two of provolone, and then top it off with a handful of your cleaned watercress.
Don’t forget a sprinkle of salt and freshly ground black pepper; it’s the finishing touch that makes everything sing. Place another slice of bread on top, press down gently, and cut it in half diagonally.
Voilà! You’ve got yourself a scrumptious Prosciutto and Provolone sandwich that’s ready to be devoured. Just be careful—those flavors might just have you going back for seconds. And if they do, well, no one’s judging here either. Enjoy every bite!
Prosciutto and Provolone on Sourdough Bread Substitutions & Variations
After whipping up that mouthwatering Prosciutto and Provolone sandwich, you might find yourself wanting to mix things up a bit.
You can swap prosciutto for turkey or even roasted veggies for a lighter option. If provolone isn’t your favorite, try sharp cheddar or creamy mozzarella instead. For an extra kick, consider adding some sliced jalapeños or a spread of pesto.
Want a twist? Use ciabatta or whole grain bread instead of sourdough. You can also throw in some arugula or spinach for added greens.
Explore these substitutions, and you’ll discover new flavors that excite your taste buds!
Additional Tips & Notes
While preparing your Prosciutto and Provolone sandwich, keep in mind a few helpful tips to elevate your experience.
First, use high-quality prosciutto and provolone for the best flavor. If you like a bit of spice, consider adding a touch of arugula or sliced jalapeños.
Don’t skip the brushing of olive oil and balsamic vinegar; it adds a delightful tang and moisture.
When grilling, keep an eye on the bread to avoid burning.
Finally, serve your sandwich while it’s warm for that perfect melty cheese experience.
Enjoy your creation, and feel free to experiment with different ingredients!