The toasted bread adds a nice crispiness that complements the softness of the fillings.
Line a baking sheet with parchment paper.
Cut each baguette piece in half horizontally; place cut-side up on the prepared baking sheet.
Photo: Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Josh Hoggle
Drizzle the cut sides evenly with oil.
Broil until toasted and golden brown, 2 to 3 minutes.
Transfer, cut-side up, to a clean work surface or platter.
Place arugula in a small bowl; add balsamic vinegar and toss to coat.
Arrange half of the prosciutto pieces evenly on the bottom baguette halves.
Top evenly with mozzarella, basil, tomato slices, the remaining prosciutto and the arugula mixture.
Replace top baguette halves.
But nutrition-wise, prosciutto is closer to ham than it is to bacon.
In fact, bacon has about two-and-a-half times more calories and four times more fat than prosciutto or ham.
Remember, though, to keep the big nutrition picture in mind, not just one meal.
Whole-wheat bread contains whole grainswhich means it contains good-for-your-gut fiber.
Drizzle about 1 teaspoon of balsamic glaze on the mozzarella when assembling the sandwich.
Note that using balsamic glaze will alter the nutritional profile of the recipe.
Try baby spinach, watercress, radicchio or baby kale, which are all great substitutes for arugula.
Shredded mozzarella will have a different texture and flavor profile, so it’s best to use fresh mozzarella.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
