P.L.T. - Prosciutto Lettuce Tomato


Prosciutto PLT

  • 1 - Package of Citterio Prosicutto di Parma, or Domestic Prosciutto
  • 1 package Pre-sliced Fresh Mozzarella cheese
  • 1 c. White Vinegar
  • 1/2 tsp. Salt
  • 1 tsp. Sugar
  • 3 Shallots (thinly sliced)
  • 4 Tomatoes
  • 1 Red Bell Pepper (roasted & sliced into strips)
  • 1 Bib Lettuce
  • Balsamic Vinegar
  • Extra Virgin Olive Oil
  • Dried oregano


- Combine Vinegar, Salt, and sugar in a pan and bring to a simmer. Simmer for 3 minutes while whisking until incorporated. Remove from heat, pour into bowl. Add shallots. Let sit 2-3 hours (minimum). Prepare no more than 2 days before serving (keep refrigerated).

- Pre-heat oven to 350ºF. Place slices of Prosciutto on foil. Bake until lightly crisp (not brittle; 8-9 minutes).

- Remove from heat, cool on paper towles. You can prepare no more than 1 hour before serving.

- Dress tomatoes: slice and dress with extra virgin olive oil and dried oregano.

- Assemble: Layer 1 crisp of Prosciutto (you can fold the slice if preferred), 1 leaf lettuce, 1 slice tomato, 2-3 slices shallots, 1 slice mozzarella, 1 slice Roasted Red Pepper.

- Crumble 1 Prosciutto crisp and sprinkle on top.

- Drizzle with Balsamic Vinegar.


Mortadella Crespelle