Margherita® Prosciutto with Crispy Tomatoes on Ciabatta

Margherita® Prosciutto with Crispy Tomatoes on Ciabatta

Garlic aioli spread over a toasted ciabatta roll then piled high with polenta-crusted tomatoes, arugula, savory Margherita® Prosciutto.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 1 person



  1. Step 1

    To make the garlic aioli, combine the mashed garlic, oregano, lemon juice, mayonnaise, and olive oil. Stir until well mixed, or beat with a small whisk. Season to taste with salt and pepper.
  2. Step 2

    In small or medium mixing bowl, combine grated Parmesan cheese and polenta, then distribute evenly on separate plate. Place sliced tomatoes in the polenta-parmesan mixture, covering both sides to coat.
  3. Step 3

    Heat small or medium frying pan to low heat, add a dash olive oil to pan, then add tomatoes. Fry for 1-2 minutes on each side until light brown and crispy, then remove from heat.
  4. Step 4

    Toast the sliced ciabatta roll in the frying pan until edges become crispy, about 1 minute, then remove from heat.
  5. Step 5

    Spread 2 tablespoons garlic aioli to the bottom slice of ciabatta bread.
  6. Step 6

    Add baby arugula then polenta-parmesan crusted tomatoes.
  7. Step 7

    Top with sliced Margherita® Prosciutto, close with top half of bread and serve.