Italian Prosciutto Sandwich with Pesto & Roasted Peppers
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A satisfying Italian sandwich layered with silky prosciutto, creamy mozzarella, fresh basil pesto, and roasted red peppers on golden, olive oil-rich schiacciata bread. Perfect for lunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 2 large squares of Schiaccata bread (or focaccia)
- ½ lb prosciutto, (very thinly sliced)
- 8 oz fresh buffalo mozzarella or burrata cheese
- ¼ - ½ cup fresh basil pesto, (use more or less as you prefer!)
- 6 oz roasted red peppers
- Aged balsamic vinegar
- Flaky sea salt
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 3715mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 330mg
- Calcium
- 489mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 3715MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.