I’m kicking off my International Summer Sandwich Series in Italy, and this might already be one of my favorite sandwiches I’ve made. It has everything I want in a summer sandwich—something crispy, something creamy, plenty of freshness, and a sauce that makes you want to keep going back for another bite.

The toasted baguette gets layered with juicy salted tomatoes, fresh mozzarella, peppery arugula, thin prosciutto, and crispy prosciutto for that extra salty crunch. Every layer brings something different, but together it tastes like the kind of sandwich you’d want to eat outside with a cold drink and absolutely nowhere else to be.

And then there’s the basil avocado aioli. Fresh basil, parsley, garlic, and creamy avocado mayo get blended together into the easiest green sauce that somehow makes the entire sandwich even better. I could honestly put it on everything.

The best part is how quickly this comes together. Toast your bread, blend the aioli, layer everything generously, finish with good olive oil, and cut it in half. Simple ingredients, big flavor, and exactly the kind of meal I want all summer long. Italy was the perfect first stop for this series.

Scroll down for the full recipe and make this one while tomatoes are at their best.

Crispy Prosciutto Caprese Sandwich

This Italian-inspired summer sandwich is layered with creamy basil avocado aioli, fresh mozzarella, juicy salted tomatoes, arugula, and both tender and crispy prosciutto on toasted baguette. It’s fresh, salty, crunchy, and packed with summer flavor.

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Ingredients Method Notes

Ingredients

  

Basil Avocado Aioli

• 1/2 cup avocado mayo
• 1/4 cup basil leaves
• 1/4 cup parsley
• 1 garlic clove

For the Sandwich

• Toasted baguette
• Basil avo aioli
• Fresh mozzarella
• Salted tomato slices
• Thin prosciutto
• Arugula
• Crispy prosciutto
• Olive oil for drizzling

Method

 

1. Add the avocado mayo, basil leaves, parsley, and garlic clove to a blender or food processor.
2. Blend until smooth to make the basil avo aioli.
3. Toast the baguette.
4. Spread the basil avo aioli onto the toasted baguette.
5. Layer with fresh mozzarella.
6. Add the salted tomato slices.
7. Add the thin prosciutto.
8. Top with arugula.
9. Add the crispy prosciutto.
10. Finish with a drizzle of olive oil.
11. Cut, serve, disappear immediately.

Notes

• For extra crunch, bake or pan-crisp a few pieces of prosciutto before adding them to the sandwich.
• The basil avocado aioli can be made ahead and stored in the fridge until ready to use.
• Best served immediately while the baguette is crispy.

WATCH IT COME TOGETHER

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A post shared by ANDREA DE NIEMEYER (@lekitchenbyad)

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If you make this recipe, I’d love to hear what you think. Leave a comment below and let me know how it turned out or any personal touches you added along the way.


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