Makes
2
INGREDIENTS
- 2 Italian bread rolls
- 60g prosciutto di parma
- 1 thinly sliced heirloom tomato
- 1 cup arugula
- 80g buffalo mozzarella sliced 1/3 inch
- 2 tbsp pesto
- 1 tbsp fig chutney
METHOD
- Spread pesto on top of bun and fig chutney on bottom
- Place down prosciutto, mozzarella, arugula, tomato and cover
- Cut sandwiches in half and individually wrap with parchment. Tie with a sting before serving or presentation
Makes 2 sandwiches.
