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Photo Credit: Elizabeth Newman

France Meets Italy Prosciutto Cotto Sandwich

by Giada De Laurentiis
Prep Time
10 minutes
Cook Time
3 minutes
Serves
8
Beginner
Photo Credit: Elizabeth Newman

France Meets Italy Prosciutto Cotto Sandwich

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The flavors of both Italy and France married together in this prosciutto cotto (Italian-style ham) sandwich. European butter has a higher fat content, which makes the butter and parmesan spread a delicious stand-in for mayo.
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France Meets Italy Prosciutto Cotto Sandwich

Servings

8

Prep Time

10 minutes

Cook Time

3 minutes

Calories

0

Author:

Giada De Laurentiis

Image of France Meets Italy Prosciutto Cotto Sandwich

Ingredients

  • 1/2 cup European butter (at room temperature)
  • 2 1/2 cup freshly grated parmesan cheese (divided)
  • 1 baguette (split in half lengthwise horizontally)
  • 3/4 pound thinly sliced prosciutto cotto

Instructions

  1. Preheat the broiler to high. Place two upside down baking sheets next to each other under the broiler.
  2. In a medium bowl using a rubber spatula mix together the butter and 1 1/2 cups of parmesan cheese. Spread the mixture evenly on both cut sides of the baguette. Sprinkle with the remaining 1cup of cheese. Place baguette across the two baking sheets and broil on high for about 3 minutes or until golden brown and bubbly. Remove to a cutting board and allow to cool. Pile the prosciutto cotto on the bottom half and place the top of the baguette on top. Cut into 8 pieces and serve.

Nutrition

Nutrition

Nutrition Serving Size
8
per serving
Calories
0
Amount/Serving % Daily Value
Carbs
21 grams
Protein
33 grams
Fat
28 grams
Saturated Fat
15 grams
Cholestrol
92 milligrams
Sodium
1924 milligrams
Fiber
1 grams
Sugar
2 grams
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3 reviews & comments

  • Author's avatar image
    Mary Elizabeth Guyton - Jun 09

    My husband will love this sandwich❤️ Thank you Giadzy‼️

  • Author's avatar image
    Nat Atkins - Jun 09

    Where can you find European butter in the USA and why is it essential for this recipe?

  • Author's avatar image
    The Giadzy Kitchen - Jun 09

    Most big markets nowadays have “European Style” butter in the regular butter section. Kerrygold and Plugra are good common picks!

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