Vegetarian Classic Prosciutto Sandwich
Indulge in the irresistible Vegetarian Classic Prosciutto Sandwich—a plant-based twist on a beloved favorite that’s bursting with rich, smoky flavor and fresh, vibrant ingredients. Tender baked eggplant takes center stage, marinated in a bold blend of balsamic vinegar, soy sauce, smoked paprika, and a touch of honey or maple syrup, mimicking the savory depth of prosciutto. Nestled within a crusty French baguette, this sandwich is layered with creamy mozzarella, juicy tomato slices, peppery arugula, and a generous spread of basil pesto for a harmonious medley of textures and tastes. Perfect for lunch, picnics, or a quick dinner, this vegetarian sandwich is ready in just 35 minutes. Satisfy your cravings with this wholesome, gourmet delight!
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Recipe Information
Ingredients
- 1 medium loaf French baguette
- 1 medium Eggplant
- 3 tablespoons Olive oil
- 1 tablespoon Balsamic vinegar
- 1 tablespoon Soy sauce
- 1 teaspoon Smoked paprika
- 1 teaspoon Honey or maple syrup
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Black pepper
- 1 cup Arugula
- 4 slices Fresh mozzarella cheese
- 1 large, sliced Tomato
- 4 tablespoons Basil pesto
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Slice the eggplant into thin, lengthwise slices, about 1/8 inch thick.
In a bowl, mix olive oil, balsamic vinegar, soy sauce, smoked paprika, honey or maple syrup, garlic powder, and black pepper.
Dip each eggplant slice in the marinade and ensure fully coated. Arrange the slices on the prepared baking sheet without overlapping.
Bake in the preheated oven for 10-15 minutes or until the eggplant becomes tender and slightly crispy at the edges. Remove from oven and let cool.
While the eggplant cools, slice the baguette lengthwise and remove a bit of the inner crumb to allow room for fillings.
Spread 2 tablespoons of basil pesto on the bottom half of the baguette.
Layer the arugula over the pesto, then add the marinated eggplant slices evenly on top.
Place the mozzarella slices over the eggplant and top with sliced tomatoes.
Close the sandwich with the top half of the baguette, press gently, and slice the sandwich into two servings.
Serve immediately for maximum flavor and enjoy your Vegetarian Classic Prosciutto Sandwich!
Nutrition Facts
Calories |
1938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.4 g | 122% | |
| Saturated Fat | 28.1 g | 140% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 104 mg | 34% | |
| Sodium | 5384 mg | 234% | |
| Total Carbohydrate | 211.2 g | 77% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 51.8 g | ||
| Protein | 61.8 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 972 mg | 75% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2355 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
