This sandwich is loaded with all my favorite things: Prosciutto di Parma, garlic confit cream cheese, sweet heirloom tomatoes, creamy mozzarella di bufala, sweet and spicy peppadews and peppery arugula. The inspiration behind this sandwich really came from my Saturday ritual – clearing the fridge. I had all these random ingredients leftover in my refrigerator and I ended up making this epic sandwich which was a big hit! If you’re looking for sandwich inspiration for your Super Bowl party, try this. Enjoy!
key ingredients
- Garlic Confit Cream Cheese: Garlic confit takes less than 5 minutes of prep time and it’s an easy way to elevate your toast, pasta, soups and sandwiches. Check out my two easy ways to make garlic confit. Substitutions: You can also substitute cream cheese with crème fraîche or mascarpone cheese. If you’re in a hurry or on budget, you can substitute the garlic confit cream cheese spread with Garlic & Fine Herbs Boursin. You can find Boursin in the cheese or dairy section of most grocery stores.
- Prosciutto di Parma: “Prosciutto” is the Italian word for ham and “di Parma” denotes the Parma region of Northern Italy. Parmigiano-Reggiano also comes from this same region. Prosciutto di Parma has a sweet, creamy and nutty flavor because the pigs that are used for this prosciutto are fed whey from the Parmigiano-Reggiano cheese. In many supermarkets, you will find prosciutto in the pre-packaged deli meats section but most of them are not from the Parma region. Hence, the pre-packaged prosciutto usually will not have the umami flavor like the prosciutto from Parma. You can usually find Prosciutto di Parma at the deli counter at Whole Foods, Eataly or at your local Italian specialty store. Substitutions: Prosciutto di San Daniele, Rosciutto di Modena, jamón Iberico (also called jamón Serrano), Salame Toscane
- Peppadew Peppers: Peppadews originated in South Africa and they’re also referred to as sweet piquante peppers or Juanita peppers. They are mildly spicy which is balanced with their sweet flavor. They’re usually found in the pickling section of markets and they’re a great way to elevate any sandwich. Substitute: Sweet Cherry Peppers, Roasted Red Peppers, Pepperoncini
key steps for garlic confit
- Garlic Confit: I have two easy methods for making garlic confit and you can find them here.
- Cheese Spread: When the garlic confit is done cooking, transfer about 1/4 cup of garlic confit (without the oil) to a bowl and smash them with the back of a spoon. Then add the mashed garlic to the room temperature cream cheese and mix well. Serve the remaining garlic confit on a cheese & charcuterie platter for your next Super Bowl party!
Prosciutto + Garlic Confit Cheese Sandwich
This is a sandwich with all my favorite things: Prosciutto di Parma, garlic confit cheese, arugula, fresh mozzarella and Peppadew peppers. If you're looking for sandwich inspiration for your next picnic or Super Bowl party, try this. Enjoy!
Ingredients
- 1/2 lb Prosciutto di Parma you may need more or less depending on the size of your sandwich bread
- 1/4 cup garlic confit only the garlic cloves, without the oil (link to recipe on top)
- 8 oz cream cheese room temperature
- 2 cups arugula seasoned with extra virgin olive oil, salt and pepper
- 1 large heirloom or beefsteak tomato thinly sliced and seasoned with salt + pepper
- 16 oz fresh mozzarella cut into 1/4 inch slices
- Peppadew peppers thinly sliced
- 1 large loaf of Italian hero bread Pane Pugliese, Baguette, Ciabatta,
Instructions
- Add the garlic from the garlic confit to a bowl and mash with the back of a spoon. Place the room temperature cream cheese in a medium bowl. Add the smashed garlic to the cream cheese and mix well with a wooden spoon.
- Cut the bread lengthwise and spread the garlic confit cheese on both sides.
- Layer the prosciutto, mozzarella, tomatoes, arugula , and Peppadew peppers onto the bread. Cut the sandwich into individual servings and enjoy!
