Let’s make my Family-Style Italian Baguette Sandwiches for a quick, easy Spring lunch! They’re loaded with salty prosciutto, juicy heirloom tomatoes, crisp arugula, mozzarella broiled until melty, and freshly grated parmesan.

Ingredients you’ll need:

Arugula Pesto (homemade recipe below)
French Baguette
Thinly Sliced Prosciutto
Heirloom Tomato thinly sliced
Fresh Mozzarella thinly sliced
Baby Arugula
Sliced Pepperoncini
Olive Oil

what to serve with the Italian Baguette Sandwiches:

lemon asparagus salad
cucumber salad
French fries
potato chips
fresh fruit
lemonade

Cook with me!

Family-Style Italian Baguette Sandwiches

5 from 1 vote

print it

pin it

Prep Time15

Cook Time5

Total Time20

Servings:

Ingredients

For the Arugula Pesto:

2 cups Fresh Arugula
¼ cup Fresh Basil
½ cup Freshly Grated Parmesan
2 Garlic Cloves peeled
1/3 cup Olive Oil
Optional ¼ cup Pistachios, or pine nuts
Juice of 1 Lemon

For the Sandwich:

1 La Brea Bakery French Baguette
5-6 oz. Thinly Sliced Prosciutto
1 large Heirloom Tomato thinly sliced
6 oz. Fresh Mozzarella thinly sliced
2 cups Baby Arugula
1/3 cup Sliced Pepperoncini
3 tbsp. Olive Oil

Instructions

To Make the Arugula Pesto: Combine the arugula, basil, garlic, pistachios, grated parmesan, and lemon juice in a food processor. Pulse 3-4 times to break up the arugula into fine chunks. On medium low speed, gradually add the olive oil to emulsify. Season with salt and black pepper to taste. Set aside.
To Assemble the Sandwich: Preheat your oven broiler on HIGH. Line a very large, rimmed baking pan with parchment paper.
Slice the French baguette in half lengthwise and place on the prepared pan. Remove as much bread from the insides of the two halves. Drizzle both sides generously with olive oil.
Broil the baguettes inside facing up for 1-2 minutes, until golden and crisp. Remove from the oven.
Flip the top half over to broil on the outside slice. Add the sliced mozzarella to the bottom half of the baguette. Broil another 1-2 minutes, until mozzarella is beginning to brown. Keep a close eye on the top slice, removing after 1 minute or when it begins to get a dark golden brown.
On the bottom half of the baguette, layer with the tomatoes seasoned with salt and black pepper, prosciutto, a generous slather of the arugula pesto, fresh arugula, sliced pepperoncini, and the top half of the baguette.
Slice into 4 sandwiches to be enjoyed!

I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL

“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

Did you love this recipe?

I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram – tagging me @brightmomentco. It always makes my day seeing y’alls creations!

don’t miss a thing!

Follow along for more great A Bright Moment recipes.