Prosciutto Sandwich

This sandwich is one of the most popular on the menu at Campanile restaurant in Los Angeles.

  • Servings: 8


  • 8 tablespoons (1 stick) unsalted butter, room temperature
  • 2 baguettes, halved horizontally
  • 4 tablespoons Scallion Oil for Prosciutto Sandwich
  • 6 ounces very thinly sliced prosciutto di Parma


  1. Smear 4 tablespoons butter over the bottom half of each baguette. Drizzle with oil. Divide prosciutto evenly between the baguettes. Place the top halves over the prosciutto. Cut each baguette crosswise into 4 pieces. Serve immediately.


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