I completely forgot to share with you my perfect sandwich that I invented on a lovely summer’s day in Norfolk.
As you know I make this tomato cream cheese and pair it with prosciutto or parma ham A LOT, and it just hit me that it would work really well in a sandwich too. But not on boring bread; it had to be a crunchy freshly baked ciabatta. And with the addition of crispy gem lettuce and cucumber slices it feels really fresh even on a hot day, but I could honestly eat this all year round; it’s THAT good.
So without much further ado, let me share with you how I make it! And if you’re not sure what type of ciabatta and tomatoes I mean I have provided links below.
Ciabatta sandwich with tomato cream cheese and prosciutto, serves 2
80 g Philadelphia cream cheese
2 tbsp sunblush tomatoes in oil, finely chopped
salt and pepper
2 slices prosciutto
2 little gem lettuce leaves, washed in cold water and dried
6 cucumber slices
Bake the bread until golden (approx 10 minutes in 180C) and leave to cool. Cut in half and then in half again so you have four pieces, two bottoms and two uppers.
Mix the tomato and cream cheese together in a bowl. Season with salt and pepper.
On the two bottom halves, spread a generous layer of the tomato cream cheese. Add the lettuce leaves, then the prosciutto slices folded in half. Place the cucumber slices on top of the ham. Spread the upper halves with the tomato cream cheese and place on top like a sandwich. Tuck in!