Looking for an easy sandwich recipe for lunch or to take along a fun summer picnic? This chicken and prosciutto sandwich is piled high with delicious toppings that will make your belly do a happy dance! There’s a little sweet from peaches, some savoury flavour from crispy prosciutto and chicken (and a whole lot of tasty).
As we’re officially into summer, peach season and most definitely picnic season, today I’m sharing a scrumptious crispy prosciutto sandwich with chicken, peach and basil (oh, and a little balsamic reduction for good measure). A toasted sandwich never tasted so good!
This sandwich pairs wonderfully with frozen strawberry lemonade, may I add.
What Makes this Prosciutto Sandwich So Delicious!
- There’s juicy chicken breast
- Crispy, salty prosciutto
- Creamy mozzarella
- Sweet peach
- Savoury, aromatic basil
- Balsamic reduction
Sounds yummy, right?
What is Prosciutto?
Prosciutto is a type of Italian dry cured ham typically made from the leg of pork. It takes anywhere from months to years to make (cure) and it really is an art.
Prosciutto is buttery, a little salty and completely delicious! You could find it in the deli section of your supermarket and it’s often sold pre-packaged, thinly sliced.
I definitely didn’t grow up eating prosciutto, but hubby and I regularly enjoy these days because it’s just so versatile (and, of course, tasty).
Other Ways to Enjoy Prosciutto
- With charcuterie boards
- Melon salads with mozzarella or bocconcini
- Wrapped around asparagus and dunked in jammy eggs
- Wrapped around stuffed chicken breasts
- On pizza
- And so much more!
How to Cook Chicken Breasts In The Oven
For this recipe, I used one small boneless and skinless chicken breast. To cook:
- Preheat oven to 400 degrees Fahrenheit.
- Place the chicken breast onto a sheet pan or in a cast-iron pan.
- Season chicken with a pinch of salt and pepper.
- Drizzle with a little olive oil.
- Bake for 23 to 25 minutes (or until the internal temperature at the thickest part reaches 165 degrees Fahrenheit and the juices run clear). Use a digital instant-read meat thermometer to be sure.
- Let chicken cool a little before slicing so the juices reabsorb.
Note: Because chicken breasts can vary in size and thickness, your cook time may vary. Just ensure you cook the chicken until it is fully cooked through!
How to Assemble This Sandwich
Full details are in the recipe card below, but here are the basics:
- Spread mayonnaise on one side of the toasted bread.
- Top the bottom slice with mozzarella and freshly cracked black pepper.
- Add cooked chicken.
- Next layer on that crispy prosciutto.
- Layer peach slices, basil and a drizzle of balsamic reduction.
- Cover with top slice to form the sandwich and enjoy!
Tips and Variations
- Opt for store-bought rotisserie chicken to save time!
- Don’t have balsamic reduction on hand? Try a drizzle of honey!
- Swap out apple or pear for the peach.
- Arugula works lovely instead of basil
- Like a little heat? Try some chili flakes.
- I kept the chicken breast really simple with just a little salt and pepper. Feel free to season with some Italian seasoning if you like.
- Want to lighten things? Cut your bread slices on the thinner side and reduce the prosciutto by half. It’ll still taste delish!
- Want to indulge a little? Opt for brie cheese instead of mozzarella. Super yum too!
What to Serve With This Sandwich
More Sandwich Recipes You May Enjoy
If you make this yummy chicken and prosciutto sandwich, be sure to leave a comment below!
Chicken Prosciutto Sandwich (with peach)
- 8 ounces boneless and skinless chicken breast, or use store-bought cooked rotisserie chicken
- pinch salt
- pinch freshly ground black pepper, for mozzarella and chicken breast
- 1 teaspoon olive oil
- 4 slices sandwich bread, use your favourite bread
- 2 to 3 tablespoons mayonnaise, or to taste
- 4 ounces fresh mozzarella, cut into slices
- 4 slices prosciutto, about 50 grams or about 1.5 to 2 ounces
- 1 peach, pitted and sliced
- few leaves fresh basil
- 2 teaspoons balsamic reduction, or honey
- Preheat oven to 400 degrees Fahrenheit.
- Place the chicken breast on a sheet pan (or in a cast-iron pan). Season with a pinch of salt and black pepper and drizzle with a little olive oil.
- Bake the chicken breast for 23 to 25 minutes or until the chicken is fully cooked through and the juices run clear. Once cooked, transfer the chicken breast to a plate to rest (while you are preparing the rest of your sandwich) before slicing. Alternatively, you can use store-bought cooked rotisserie chicken to save time.Note: The chicken breast should reach a minimum internal cooking temperature of 165 degrees Fahrenheit. To be sure, use a digital instant-read meat thermometer. Insert it in the thickest part of the meat, all the way to the middle. Remove the thermometer from the chicken after checking the temperature.
- Meanwhile, crisp prosciutto by placing in a skillet on the stovetop over medium heat, cooking until crispy (just a few minutes), turning once. Watch because it can burn quickly. Alternatively, you can place in the oven with the chicken during the last 5 to 8 minutes of cook time or until the prosciutto reaches your desired doneness. Again, watch carefully, because prosciutto can burn quickly!
- Toast bread and smear mayonnaise on one side of all 4 slices of bread.
- Distribute mozzarella and a pinch of black pepper between 2 of those slices of bread (over mayonnaise).
- On top of mozzarella, distribute cooked chicken, then crispy prosciutto, peach slices, basil and balsamic drizzle. Top with remaining slices of bread (mayonnaise side on the inside) to form the two sandwiches. Serve and enjoy!
Nutrition estimate (if provided) is based on 1 Serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.