Prosciutto Tramezzini


4 tablespoons unsalted butter
8 slices thick country white bread, crusts removed
1/2 pound thinly sliced prosciutto
1 bunch (about 1/2 pound) arugula, washed and dried
1 fennel bulb, thinly sliced vertically


Lightly butter both sides of bread slices. Onto 4 slices of bread, layer prosciutto, a few leaves of arugula, and some fennel. Top with remaining bread slices. Grill in a sandwich press or grill pan until grill marks appear, about 30 seconds on each side. Cut sandwiches on the diagonal, creating two triangles.


4 sandwiches

Preparation Time

20 Minutes

Total Time

20 Minutes

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