Crispy Prosciutto Peach Mozzarella Club with Basil Tomato Salad
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 12 min
- Cost
- $22.00
- Nutrition
- 480 cal · 20g protein
- quick
- kid-favorite
🍳 1 pan · Picky-eater safe bet: plain bread or a bun
Crispy Prosciutto Peach Mozzarella Club with Basil Tomato Salad is a Italian weeknight dinner that serves 4 and is on the table in about 22 minutes, for around $22 in groceries. You'll need 1 pan, and the 9 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain bread or a bun works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Corn on the cob (10 min)
Contains: Dairy · Gluten— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- Rimmed half-sheet panDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Balloon whiskDon't have one? Amazon →
- Salad spinnerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 8 oz prosciutto slices
- 8 oz fresh mozzarella
- 2 count fresh peaches
- 8 slices sandwich bread
- 3 count Roma tomatoes
- 1 bunch fresh basil
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 5 oz baby spinach
Steps
- Lay prosciutto on a sheet pan, bake at 400°F for 6 minutes until crispy, then chop coarsely; slice peaches and mozzarella into 1/4-inch rounds.
- Chop tomatoes and basil, whisk together 3 tbsp olive oil and balsamic vinegar, toss with tomatoes, basil, and baby spinach, let sit 2 minutes.
- Toast bread lightly. Layer mozzarella, prosciutto, and peach slices between 2 slices of bread to make 4 sandwiches; serve 1 sandwich per plate.
- Divide tomato salad among four bowls and serve alongside sandwiches.
- Picky eater tip: serve the toast, mozzarella, and peach slices plain, with the prosciutto and tomato salad on the side.
- Make ahead: bake and chop the prosciutto and make the dressing up to a day ahead; store them covered in the fridge, then assemble just before serving.
On the side: Corn on the cob (10 min)
4 corn on the cob
- Bring a large pot of water to a boil. Add the shucked corn and cook 5 to 7 minutes.
- Serve with butter and salt.
Nutrition per serving
- Protein
- 20 g
- Carbohydrates
- 38 g
- Fiber
- 2 g
- Sugar
- 11 g
- Fat
- 26 g
- Saturated fat
- 8 g
- Sodium
- 1,120 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop