Roasted Tomato, Arugula and Prosciutto Piadina Sandwich

The sky’s the limit for fillings, but this prosciutto, arugula and tomato recipe stays close to the piadina’s roots.

Tomato, arugula and prosciutto sandwich
Roasted Tomato, Arugula and Prosciutto Piadina Sandwich
Roasted Tomato, Arugula and Prosciutto Piadina Sandwich
Servings Prep Time Cook Time
5 20minutes 35minutes
Servings Prep Time
5 20minutes
Cook Time
35minutes
Ingredients
Portions:
Units:
Ingredients
Portions:
Units:
Instructions
  1. Preheat oven to 375˚F (190˚C). Arrange tomatoes cut side up in 8 inch (2 L) square glass baking dish. Scatter garlic throughout. Drizzle oil over top. Sprinkle with pinch each salt and pepper. Roast 15 minutes or until tomatoes are soft but not falling apart. Let cool.
  2. Meanwhile, stir together ricotta, Parmigiano, and 1/4 tsp (1 mL) pepper in bowl. Set aside.
  3. Heat large frying pan over medium heat. One at a time, cook flatbreads 2 to 3 minutes without turning or until browned underneath. Transfer to cutting board.
  4. Spread scant 1/4 cup (50 mL) ricotta mixture over half of non-browned side of one flatbread. Top with one-fifth of the tomatoes, basil, prosciutto and arugula. Fold over and cut in half. Repeat with remaining flatbreads and fillings.