Karin’s Italian Sandwich – Prosciutto Sun Dried Tomato Provolone

I still remember the day I first tasted this sandwich. Karin, my wife, brought it home from a small Italian deli downtown. The aroma alone—salty prosciutto mingling with the sweet tang of sun-dried tomatoes—was enough to make my mouth water. One bite, and I was hooked. The combination of flavors, the creamy provolone against the chewy bread, was simply divine. Over the years, I’ve perfected my own version of this masterpiece, and now I’m thrilled to share it with you.

Recipe Overview:

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Servings: 1
• Yield: 1 sandwich
• Dietary Type: Not specified

Ingredients:

• 1 freshly baked good quality Italian roll (substitute 2 slices stone ground whole wheat or unseeded rye bread, preferably artisan made)
• 2-6 ounces prosciutto ham, thinly sliced, but in whole pieces, not shredded, the amount depending on the size of the roll
• 4-12 herbed sun-dried tomatoes, in olive oil (you may substitute an equivalent amount of julienned, if desired)
• 2-6 ounces aged provolone cheese, thinly sliced
• Herbed olive oil, from the sun-dried tomatoes, if desired (substitute a vintage extra-virgin olive oil, dried Sweet Basil, and dried Greek Oregano)

For the Garnish:

• 1 sprig parsley
• Rolled anchovy fillet, with caper on a small piece of Boston lettuce
• Pickled cauliflower or asparagus tip on a small leaf of leaf lettuce

Equipment Needed:

• Cutting board
• Knife
• Serving plate

Instructions:

1. Prepare the bread: If you are using an Italian roll, carefully cut the roll about 3/4 of the way through lengthwise. Gently lay the roll on a cutting board or plate with the cut surfaces facing up. This creates a perfect pocket for the delicious fillings to come.

2. If you’re opting for sliced bread, cut or select slices that are approximately 3/8 to 1/2 inch thick from high-quality whole wheat or unseeded rye loaves. Arrange them on the cutting board, ready to be transformed into a culinary creation.

3. Flavor the bread: If desired, spread a small amount of olive oil from the jar of herbed Sun-dried Tomatoes onto the cut surfaces of the roll or the bread slices. Alternatively, you can spread the bread with a fine extra-virgin olive oil and then sprinkle it with dried sweet basil and oregano. This adds a wonderful aromatic depth to the sandwich.

4. Add the provolone: Place slices of provolone cheese along the entire length of the roll or on one slice of bread. Slightly overlap the cheese slices, ensuring that the edge of each slice is flush with the edge of one side of the roll or the opposite edges of the slice of bread. This creates a smooth, even layer of cheesy goodness.

5. Layer the prosciutto: Place slices of prosciutto across the roll, overlapping the prosciutto by at least 1/3. Again, ensure the edge of each slice is flush with the edge of one side of the roll or the opposite sides of the slice of bread. The overlap is key to distributing the salty, savory flavor throughout the sandwich.

6. Finish the ends: Cut one slice of prosciutto in half and place one half at each end of the roll. This ensures that every bite, from beginning to end, is packed with flavor.

7. Prosciutto Pro Tip: If desired, you can double the amount of prosciutto for an even more decadent sandwich. The more, the merrier!

8. Add the sun-dried tomatoes: Arrange sun-dried tomato halves along one side of the roll or on one slice of bread. These add a burst of sweetness and acidity that perfectly complements the richness of the prosciutto and provolone.

9. Assemble the sandwich: Now, close the roll or arrange the second slice of bread on top of the sandwich. Gently press down to help the flavors meld together.

10. Cut and Garnish: Cut the sandwich in half, if desired, and arrange it on a serving plate. Garnish with a sprig of parsley, a rolled fillet of anchovy with caper on a bit of lettuce, a bit of lettuce with a dab of caponata, or a pickled cauliflower floret or asparagus tip on a small leaf of lettuce. The garnish adds a touch of elegance and visual appeal.

Expert Tips & Tricks:

• Warm the roll slightly: For an extra touch of indulgence, you can lightly warm the Italian roll in a toaster oven or under a broiler for a minute or two before assembling the sandwich. This will soften the bread and enhance its aroma.
• Use high-quality ingredients: The quality of the ingredients will greatly impact the final flavor of the sandwich. Invest in good-quality prosciutto, aged provolone, and herbed sun-dried tomatoes for the best results.
• Don’t be afraid to experiment: Feel free to experiment with different types of bread, cheeses, and toppings to create your own unique version of this sandwich. Roasted red peppers, artichoke hearts, or pesto would all be delicious additions.
• Julienne the sun-dried tomatoes: if you desire, substitute an equivalent amount of julienned sun-dried tomatoes for a slightly different texture.

Serving & Storage Suggestions:

Serve Karin’s Italian Sandwich immediately after preparation for the best flavor and texture. This sandwich is best enjoyed fresh, as the bread can become soggy if stored for too long.

If you do have leftovers, wrap them tightly in plastic wrap and store them in the refrigerator for up to 24 hours. Keep in mind that the bread may become slightly soft, but the flavors will still be delicious.

I do not recommend freezing this sandwich, as the ingredients will lose their texture and flavor upon thawing.

Nutritional Information:

Nutrient	Amount per Serving	% Daily Value
Calories	325.3 kcal	N/A
Calories from Fat	152 g	47%
Total Fat	17 g	26%
Saturated Fat	10.1 g	50%
Cholesterol	39.1 mg	13%
Sodium	896.3 mg	37%
Total Carbohydrate	24.8 g	8%
Dietary Fiber	2.2 g	8%
Sugars	3.5 g	N/A
Protein	18.9 g	37%

Variations & Substitutions:

• Vegetarian Option: Substitute the prosciutto with grilled eggplant slices or marinated artichoke hearts for a delicious vegetarian alternative.
• Spicy Kick: Add a pinch of red pepper flakes or a drizzle of chili oil to the olive oil for a spicy kick.
• Different Cheeses: Experiment with different types of cheeses, such as mozzarella, fontina, or asiago, to create a unique flavor profile.
• Bread Variety: Try using a baguette, ciabatta roll, or focaccia for a different texture and flavor.

FAQs (Frequently Asked Questions):

Q: Can I make this sandwich ahead of time?
A: While this sandwich is best enjoyed fresh, you can assemble it a few hours in advance. Wrap it tightly in plastic wrap and store it in the refrigerator until ready to serve. Be aware the bread might soften slightly.

Q: What type of prosciutto is best for this sandwich?
A: Look for prosciutto di Parma or prosciutto San Daniele, as these are known for their high quality and delicate flavor.

Q: Can I use fresh tomatoes instead of sun-dried tomatoes?
A: While you can use fresh tomatoes, sun-dried tomatoes provide a more intense, concentrated flavor that complements the prosciutto and provolone perfectly. If using fresh tomatoes, be sure to slice them thinly and pat them dry to remove excess moisture.

Q: What kind of wine pairs well with this sandwich?
A: A crisp, dry white wine like Pinot Grigio or Sauvignon Blanc would pair beautifully with this sandwich. The acidity of the wine will cut through the richness of the prosciutto and cheese.

Q: Can I grill this sandwich?
A: Yes, you can grill this sandwich! Brush the outside of the bread with olive oil and grill it over medium heat until golden brown and the cheese is melted.

Final Thoughts:

Karin’s Italian Sandwich is more than just a sandwich; it’s an experience. It’s a celebration of simple, high-quality ingredients coming together to create something truly special. I encourage you to try this recipe and make it your own. Feel free to experiment with different variations and substitutions to find your perfect combination. And most importantly, share it with someone you love. After all, good food is always better when shared. Don’t forget a glass of your favorite wine!