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Open-faced sandwich with roasted tomatoes, ricotta, pesto, and prosciutto on crusty bread.
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4.88 from 8 votes

Roasted Tomato Caprese and Prosciutto Sandwich

The dreamiest roasted tomato caprese & prosciutto sandwich! Eat open faced or slice up into a sandwich.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Dinner
Cuisine: American
Servings: 2
Author: Lindsey Baruch

Ingredients

  • 1 large baguette
  • 1/2 pound prosciutto
  • Two 5 oz buffalo creamy fresh mozzarella cheese or 1 8oz ball burrata

For your roasted tomatoes

  • 24 ounce ripe cherry tomatoes of choice
  • 1/4 cup extra-virgin olive oil
  • 4 sprigs thyme
  • salt and cracked black pepper to taste

Sunflower seed basil pesto

  • 1 huge bundle basil / 2 medium bundles of basil
  • 2 Garlic cloves
  • 1/4 cup sunflower seeds
  • 1/3 cup grated parmesan adjust with more if you prefer
  • 1/2 cup extra-virgin olive oil
  • Kosher salt and pepper to taste

Instructions

  • Roast and confit your tomatoes. Preheat your oven to 400 degrees. In a baking dish or baking sheet, add your fresh tomatoes with olive oil, salt, pepper and thyme and toss to combine. Roast for 45 minutes to 1 hour until your tomatoes are jammy and roasted.
  • Make your homemade basil pesto. While your tomatoes are roasting, make your pesto. In a food professor, blender or mortar and pestle and add in your basil. Then add in your garlic, sunflower seeds, grated parmesan and salt and pepper. Pulse a few times.
  • As you're running the processor on low, slowly start streaming in your olive oil until emulsified a little a time, until all the 1/2 cup of oil is added in. Blend and pulse to combine. Set aside until your tomatoes are ready, in the fridge if you do need!
  • Assemble your sandwich. Take your baguette and cut in half vertically. You can toast your bread with a little bit of olive oil and/or butter if you would like here, or you can keep them untoasted.
  • Spread on your pesto on both sides and then on the bottom part on the bread, add your mozzarella/burrata, prosciutto, and then the confit tomatoes. Cover and slice horizontally. Serve!
  • As another alternative, you can serve these open-faced as well!

Nutrition

Calories: 1195kcal | Carbohydrates: 3g | Protein: 15g | Fat: 126g | Saturated Fat: 26g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 79g | Trans Fat: 0.1g | Cholesterol: 75mg | Sodium: 753mg | Potassium: 250mg | Fiber: 0.3g | Sugar: 0.03g | Vitamin A: 137IU | Vitamin C: 4mg | Calcium: 20mg | Iron: 1mg