Prosciutto and Melon Sandwich

Who doesn’t love a charcuterie board? I certainly do! This Prosciutto and melon sandwich is everything you love in a charcuterie board in baked sandwich form. The crispy Proscuitto and sweet melon balance the flavors so nicely with the fragrant basil pesto slathered on the toasted bread. Top it off with a smattering of creamy burrata, this is the best sandwich you will ever share with friends.

Why you’ll love this sandwich with cantaloupe and Prosciutto

  • This sandwich comes together quickly, and it will have your guests thinking you are FANCY.
  • The balance of the sweet fruit, salty Prosciutto and crispy bread is something dreams are made of.
  • This is a great sandwich that can feed a crowd! The larger the baguette, the bigger the sandwich, and the more people you can feed.

Here’s what you’ll need to make it

  • Sheet Pan – Something large enough that you can fit your whole sandwich on under the broiler in your oven.
  • Spoon – Just something to slather the bread with your pesto.
  • Knife – You don’t need a knife for much for this recipe, just to slice your bread and cut your melon.

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Ingredients & substitutions

  • Baguette – I got mine from Sam’s club in the bakery section. They are actually Member’s Mark Jumbo Hoagie Rolls. My husband likes these better, because they are a bit more soft than a baguette.
  • Pesto – You can either make your pesto, your buy it from the store. I buy mine, unless my basil is flourishing. My favorite is Buitoni, in the cooler section.
  • Burrata 
  • Prosciutto 
  • Melon – Slice it thin! The thinner the better on this sandwich.
  • Arugula
  • Balsamic glaze

How to make this crispy baked sandwich

Step 1. Slather the bread with pesto and place it under the broiler on low. Broil for a new minutes, until the bread is lightly toasted.

Step 2. Remove from the oven and add your Prosciutto. Put it back in the oven and let it crisp up.

Step 3. Remove the sandwich from the oven and add your cold ingredients. First the melon, then break apart the burrata and spread it around, releasing the creamy center, then top with arugula. Drizzle with balsamic glaze and enjoy!

FAQs about crispy baked sandwiches

How do you keep a toasted sandwich from getting soggy?

Avoid using wet vegetables, and make sure there is a dry barrier between the wet items and the bread. In this case, the crispy Prosciutto and arugula provide a nice barrier. That said, crispy sandwiches are best consumed right away.

How do you reheat a crispy sandwich?

Turn to med heat, preheat pan for 2 minutes. Place sandwich in its foil bag (yes, in the bag on the pan so as not to dirty your pan but with the bag open so as to allow steam to escape), cook for 5 minutes each side. Check your crispy level by putting your finger in bag and touching the bread.

More baguette recipes:

Prosciutto and melon sandwich

This Prosciutto and melon sandwich is the best sandwich you will ever eat.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer, dinner, lunch, Main Course
Cuisine American, Italian
Servings 4 Servings
Calories 350 kcal

Equipment

  • 1 Sheet Pan
  • 1 Spoon
  • 1 Knife

Ingredients
  

  • 1 baguette
  • 3 tbsp pesto
  • 1 Lump burrata
  • 1 pack Prosciutto
  • 2 slices melon thin
  • 1 cup arugula
  • drizzle of balsamic glaze

Instructions
 

  • Slather the bread with pesto and place it under the broiler on low. Broil for a new minutes, until the bread is lightly toasted. 
  • Remove from the oven and add your Prosciutto. Put it back in the oven and let it crisp up.
  • Remove the sandwich from the oven and add your cold ingredients. First the melon, then break apart the burrata and spread it around, releasing the creamy center, then top with arugula. Drizzle with balsamic glaze and enjoy!
Keyword baked sandwich, easy baked sandwich, prosciutto and melon, prosciutto baked sandwich, proscuitto and melon, proscuitto baked sandwich, sandwich to share

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