This Prosciutto Parmesan Arugula Ciabatta Bread Sandwich is the perfect sandwich for a picnic. So perfect it was the picnic sandwich featured in the Movie Sideways.
Happy Summer everyone. The skies are blue and the sun is hot and the ‘livin is easy…well not really. Around this time every year, we’re starting to hear the phrases like “back to school” and “where has the Summer gone” and we start feeling the crunch to invite everyone over that we’ve not invited over yet.
There’s still Summer entertaining to complete before those evenings turn to crisp, cool sweater weather. But it’s hot and turning on the oven or standing out in the sun over a hot grill doesn’t sound all that much fun. Enter no-cook Summer entertaining without a flame or a pot of boiling water in sight.
How about a Summer picnic sandwich from one of my favorite all time favorite movies, Sideways.
Wine Country, adventure, drama, romance and disfunction…this movie is one we’ve watched ten times since it’s release. Hubs and I even took a trip to the Santa Barbara/Solvang area and traced the paths of wineries and restaurants that were featured in the movie.
Prosciutto, Parmesan Arugula Ciabatta Bread Sandwich is from a scene in the movie where the characters take a break from the drama and enjoy an idyllic picnic with bottle of wine on a blanket enjoying conversation, wine and food smack dab in the middle of California wine country and I knew my search for a no-cook recipe was over.
My good friends in Denver have just introduced us to this Dave Matthews wine. We’ve really enjoyed every bottle we’ve had. A lack of minerality in the flavor of this Chardonnay just happened to be a perfect pairing for this sandwich. Thank you Heather!
Chewy ciabatta bread sandwich with salty prosciutto and peppery arugula come together for a great sandwich with a generous drizzle of truffle oil.
I splurged on a tiny little bottle of black truffle oil and I’m so glad I did. Even with all of those wonderful ingredients, I really felt it stole the show.
This sandwich is so good it rivals everyone’s favorite, the BLT.
Prosciutto, Parmesan, Ciabatta Bread Sandwich
- 2 Ciabatta Rolls
- 2 ounces Prosciutto thinly sliced
- 1 ounce Parmesan cheese thinly sliced
- 2 baby arugula small handful
- truffle oil to taste
- freshly ground black pepper to taste
- Slice the fresh ciabattini (ciabatta rolls) in half. Divide the prosciutto between the two bottoms of the rolls. Do the same with the Parmesan. Divide the baby arugula between the two buns and drizzle with a little truffle oil. Grind some black pepper over the top. Set the top half of the roll on top of everything.
Prosciutto Parmesan Arugula Ciabatta Bread Sandwich…It’s what’s for a Summer Dinner.
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.