Sourdough Loaf with Turkey, Pesto, Crispy Prosciutto, Stracciatella, and Arugula by @spinachandbacon

25 min

4 servings

🍞

1

Sourdough loaf

🥚

45 ml

Mayonnaise

🌿

60 ml

Pesto

🍗

230 g

Turkey

🥓

85 g

Prosciutto

🧀

170 g

Stracciatella cheese

🥬

40 g

Arugula

🍅

240 g

Tomatoes

🍯

15 ml

Hot honey

🍇

15 ml

Balsamic glaze

🫗

5 ml

Oil

  1. Heat
    • olive oil

    Heat the skillet over medium heat and add the olive oil.

  2. Add
    • prosciutto

    Add the prosciutto and cook for 2 to 3 minutes until crisp.

  3. Transfer
    • prosciutto

    Transfer the crispy prosciutto to paper towels and let it cool.

  4. Slice
    • sourdough loaf

    Slice the sourdough loaf horizontally and scoop out a small amount of interior bread to create room for filling.

  5. Spread
    • sourdough loaf
    • mayonnaise

    Spread the mayonnaise evenly over the cut sides of the sourdough loaf.

  6. Spread
    • sourdough loaf
    • basil pesto

    Spread the basil pesto over the mayonnaise on the sourdough loaf.

  7. Layer
    • sourdough loaf
    • sliced turkey

    Layer the sliced turkey evenly across the bottom half of the loaf.

  8. Arrange
    • prosciutto
    • sliced turkey

    Arrange the crispy prosciutto over the sliced turkey.

  9. Spoon
    • stracciatella cheese
    • prosciutto

    Spoon the stracciatella cheese over the prosciutto in an even layer.

  10. Slice
    • tomatoes
    • stracciatella cheese

    Slice the tomatoes and layer them over the stracciatella cheese.

  11. Drizzle
    • arugula
    • tomatoes
    • hot honey

    Add the arugula over the tomatoes and drizzle with hot honey or balsamic glaze, if desired.

  12. Press
    • sourdough loaf

    Close the sandwich with the top half of the sourdough loaf and press gently.

  13. Wrap
    • sourdough loaf

    Wrap the sandwich tightly in parchment paper and refrigerate until ready to serve.

  14. Slice
    • sourdough loaf

    Slice the chilled sandwich into 4 portions and serve cold.

Sourdough Loaf with Turkey, Pesto, Crispy Prosciutto, Stracciatella, and Arugula by @spinachandbacon

25 min

4 servings

🍞

1

Sourdough loaf

🥚

45 ml

Mayonnaise

🌿

60 ml

Pesto

🍗

230 g

Turkey

🥓

85 g

Prosciutto

🧀

170 g

Stracciatella cheese

🥬

40 g

Arugula

🍅

240 g

Tomatoes

🍯

15 ml

Hot honey

🍇

15 ml

Balsamic glaze

🫗

5 ml

Oil

Preparation Steps

  1. Step 1/14

    Heat the skillet over medium heat and add the olive oil.

    🫒olive oil
    🍳skillet

  2. Step 2/14

    Add the prosciutto and cook for 2 to 3 minutes until crisp.

    🥓prosciutto
    🍳skillet
    🥢tongs

  3. Step 3/14

    Transfer the crispy prosciutto to paper towels and let it cool.

    🥓prosciutto
    🥢tongs
    🧻paper towels

  4. Step 4/14

    Slice the sourdough loaf horizontally and scoop out a small amount of interior bread to create room for filling.

    🍞sourdough loaf
    🔪serrated knife
    🪵cutting board
    🥄spoon

  5. Step 5/14

    Spread the mayonnaise evenly over the cut sides of the sourdough loaf.

    🍞sourdough loaf
    🥚mayonnaise
    🥄spoon

  6. Step 6/14

    Spread the basil pesto over the mayonnaise on the sourdough loaf.

    🍞sourdough loaf
    🌿basil pesto
    🥄spoon

  7. Step 7/14

    Layer the sliced turkey evenly across the bottom half of the loaf.

    🍞sourdough loaf
    🍗sliced turkey

  8. Step 8/14

    Arrange the crispy prosciutto over the sliced turkey.

    🥓prosciutto
    🍗sliced turkey

  9. Step 9/14

    Spoon the stracciatella cheese over the prosciutto in an even layer.

    🧀stracciatella cheese
    🥓prosciutto
    🥄spoon

  10. Step 10/14

    Slice the tomatoes and layer them over the stracciatella cheese.

    🍅tomatoes
    🧀stracciatella cheese
    🔪serrated knife
    🪵cutting board

  11. Step 11/14

    Add the arugula over the tomatoes and drizzle with hot honey or balsamic glaze, if desired.

    🥬arugula
    🍅tomatoes
    🍯hot honey
    🍇balsamic glaze

  12. Step 12/14

    Close the sandwich with the top half of the sourdough loaf and press gently.

    🍞sourdough loaf

  13. Step 13/14

    Wrap the sandwich tightly in parchment paper and refrigerate until ready to serve.

    🍞sourdough loaf
    📜parchment paper

  14. Step 14/14

    Slice the chilled sandwich into 4 portions and serve cold.

    🍞sourdough loaf
    🔪serrated knife
    🪵cutting board

Composition

Ingredients

Types

Grains, Condiments, Meat, Dairy, Vegetables

Ingredients

Sourdough loaf, Mayonnaise, Pesto, Turkey, Prosciutto, Stracciatella cheese, Arugula, Tomatoes, Hot honey, Balsamic glaze, Oil

Notes

Sourdough loaf (scooped out slightly to make room for the fillings), Prosciutto (crisped up in a pan), Stracciatella cheese (burrata filling), Hot honey (optional, if you like a hint of sweetness), Balsamic glaze (optional alternative to hot honey), Oil (a tiny bit, for crisping the prosciutto)

Allergens

Gluten, Egg, Milk, Sulfites

Dietetics

Dietary regimen

High protein

Calories

690 kcal

Macro nutrients

Protein: 35g, Carbohydrates: 58g, Fat: 35g, Fiber: 4g, Sugars: 8g

Nutritional Information

Minerals

Calcium: 310mg, Iron: 4mg, Potassium: 590mg, Sodium: 1670mg

Vitamins

Vitamin A: 210mcg, Vitamin C: 14mg, Vitamin K: 44mcg, Vitamin B12: 1.2mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

5 minutes

Overall

25 minutes

Difficulty

Level

Easy (1/4)

Steps

14 steps

Equipments

Utensils

serrated knife, cutting board, spoon, skillet, tongs, paper towels, parchment paper

Appliances

Stove, Refrigerator

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Picnic, Beach day, Outdoor meal

Origin

Source

Platform

instagram

Original Creator

@spinachandbacon

Origin

Cuisine

Italian-American

Geographic

United States, North America

Various

Aspect

Texture

Crunchy, Creamy, Soft, Juicy, Chewy

Flavors

Savory, Herby, Salty, Tangy, Peppery, Sweet

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep wrapped,Do not leave out longer than 60 min in hot weather), fridge : 24 min (Wrap tightly in parchment paper or aluminum foil,Store at or below 4°C / 40°F,Consume within one day for best texture), freezer : (Not recommended because fresh tomatoes, arugula, mayonnaise, and stracciatella lose texture after thawing)