Toasted Sandwich
with Prosciutto Cotto
and Crudites

10 mins


  • 8 slices of Prosciutto Cotto
  • 8 slices wholemeal bread (pre-sliced)
  • half a cabbage
  • 1 yellow pepper
  • 1 red pepper
  • 2 courgettes
  • 1 ball of mozzarella
  • mayonnaise
  • extra virgin olive oil
  • lemon, salt, pepper


Cut the mozzarella into very thin slices. Wash and dry the vegetables. Cut the courgettes into julienne strips. Finely slice the peppers (seeds removed) and the cabbage. Season all the vegetables separately, with salt, a little oil and a few drops of lemon juice. Lightly toast the slices of bread, spread with a thin layer of mayonnaise and put the toasted sandwich together: first a slice of mozzarella, then courgettes, peppers and a few pieces of cabbage. Add pepper to taste, then add the Prosciutto Cotto, a second slice of mozzarella, and close the sandwich, securing it with a cocktail stick.

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