Piadina with Prosciutto
A simple yet delicious Italian flatbread sandwich filled with prosciutto, arugula, and creamy mozzarella.
Nutrition
Calories: 350cal
Carbohydrate: 32g
Protein: 16g
Fat: 18g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
10 min Prep
10 min Cook
20 min Total
4 Servings
Ingredients
- 4 piadina flatbreads
- 8 slices of prosciutto
- 4 oz fresh mozzarella, sliced
- 2 cups fresh arugula
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Heat a non-stick skillet over medium heat. No need to add oil as the piadina will crisp up nicely on its own.
- Place a piadina flatbread on the skillet and cook for about 1 minute, or until it becomes slightly golden and puffed up. Tip: A good piadina should be soft but with a crisp exterior.
- Flip the piadina and begin by layering two slices of prosciutto on one half of the flatbread.
- Place a few slices of mozzarella on top of the prosciutto. Tip: Spread the mozzarella evenly for a gooey melt.
- When the bottom of the flatbread is golden, fold the empty half over the filling.
- Press gently with the spatula and cook for an additional minute, ensuring the cheese melts.
- Remove from the skillet, open the piadina slightly and tuck in about 1/2 cup of fresh arugula. Drizzle a little olive oil over the arugula, and season with a pinch of salt and pepper.
- Close the piadina again, slice in half if desired, and serve warm. Repeat with the remaining ingredients.
