This bread stuffed with pesto, ham, and mozzarella has all of the best Italian flavors including fresh basil, salty parmesan, fresh ripe tomatoes, and soft mozzarella. Combined on crusty bread, this sandwich recipe makes a wonderful lunch any day of the week.
To make the bread stuffed with pesto, ham, and mozzarella, you blend a homemade pesto together using basil, pine nuts, parmesan, pecorino, garlic, olive oil, and salt. Then, the loaf of bread gets filled with mozzarella, tomato, basil, and prosciutto before the top half is baked in the oven. Hot from the oven, these sandwiches make the most comforting and flavorful lunch!
What is Bread Stuffed With Pesto, Ham, and Mozzarella?
This bread stuffed with pesto, ham, and mozzarella is an Italian sandwich filled with fresh basil pesto, prosciutto, mozzarella, and tomatoes. This sandwich is extra special as the top is crisped up in the oven.
Pro Tips
- Use an immersion blender or stand blender to prepare the homemade basil pesto.
- Choose a crusty artisanal-style Italian bread for this recipe as that will have the best texture and flavor.
- Use a sharp knife to slice the crusty bread into sandwiches.
- Use fresh sun-ripened tomatoes for the best flavor.
Frequently Asked Questions
Can I Use Store-bought Pesto Instead?
Yes, store-bought pesto works well for times when basil isn’t in season or when you are looking for some extra convenience. When purchasing it from the store, look for one that has fresh basil, parmesan, olive oil, and lemon in it as that will be the most similar to the homemade version.
Can I Make This Sandwich Vegetarian?
Yes, you could! Simply omit the prosciutto from the recipe and add some extra tomatoes and cheese to fill out the sandwich. You could also add some pickled pepperoncini or fresh greens like spinach or arugula to the sandwich. Some sauteed mushrooms would also be excellent to mimic the meaty texture of the prosciutto as well.
What to Serve With Bread Stuffed With Pesto, Ham, and Mozzarella?
While this sandwich is delicious on its own, you could serve it with a fresh green arugula salad if desired. Simply toss arugula with tomatoes, croutons, cheese, olives, cucumbers, red onion, and more to make a fresh salad to serve with your sandwiches.
How to Store Bread Stuffed With Pesto, Ham, and Mozzarella
This recipe is best served as soon as it is made but if you have some left over, you could wrap the sandwiches in aluminum foil and place them in the fridge for up to 3 to 4 days. Then, you can place the wrapped sandwiches in the oven to warm up when you intend to serve them.
Ingredients
How to Make Bread Stuffed With Pesto, Ham, and Mozzarella
Preheat the oven to 375 F (190 C). For the pesto, blend the basil with the parmesan, pecorino, garlic, pine nuts, olive oil, and salt until combined.
Preheat the oven to 375 F (190 C). For the pesto, blend the basil with the parmesan, pecorino, garlic, pine nuts, olive oil, and salt until combined.
Slice the bread loaf in half lengthwise and top the bottom half with the sliced tomatoes. In a small bowl, mix the olive oil with the garlic until combined. Brush the oil on top of the tomatoes.
Slice the bread loaf in half lengthwise and top the bottom half with the sliced tomatoes. In a small bowl, mix the olive oil with the garlic until combined. Brush the oil on top of the tomatoes.
Sprinkle it with the basil and arrange the prosciutto on top.
Sprinkle it with the basil and arrange the prosciutto on top.
Top with additional sliced mozzarella. Brush the top bread half with the olive oil mixture. Bake it in the oven for 10 minutes.
Top with additional sliced mozzarella. Brush the top bread half with the olive oil mixture. Bake it in the oven for 10 minutes.
Spread the toasted bread with the pesto. Place it on top of the bread with the tomatoes and cheese, and cut it into portions.
Spread the toasted bread with the pesto. Place it on top of the bread with the tomatoes and cheese, and cut it into portions.
Serve and enjoy!
Serve and enjoy!
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