Description
A crusty loaf filled with layers of fresh mozzarella, tomatoes, prosciutto, and pesto. This Italian Stuffed Bread is perfect for lunch, brunch, or as an appetizer.
Ingredients
Scale
- 1 thirteen-inch loaf of thick crusty bread
- 8 slices fresh mozzarella
- 2 ripe Roma tomatoes, sliced thin
- 1 teaspoon fresh or dry oregano
- 1 tablespoon olive oil
- 3 cloves garlic, grated
- 1/4 teaspoon salt
- 3 or 4 slices of prosciutto, ham or turkey
- 1/2 cup pesto
Instructions
- Preheat oven to 350°F
- Slice the loaf in half horizontally
- Remove most, but not all of the bread from the bottom, being careful NOT to break through the crust
- Add 4 slices of mozzarella to the bottom half
- Layer with tomato slices
- Drizzle with olive oil
- Sprinkle oregano, 2 cloves of grated garlic, and salt
- Add prosciutto layer
- Top with remaining 4 slices of fresh mozzarella
- Brush the top half of the loaf with olive oil and grate 1 clove of garlic over it
- Bake the bottom half for 20 minutes or until mozzarella has melted and bread is golden brown
- Bake the top half for about 10 minutes or until golden brown
- Spread pesto on the melted cheese layer
- Cover with the top bread half, slice, and serve
Notes
- For a vegetarian version, skip the prosciutto and add roasted red peppers
- You can add chili flakes for a spicier version
- Serve with warmed marinara sauce for dipping
- The bread can be prepared ahead of time and baked just before serving
- Leftovers can be stored in the refrigerator for up to 2 days
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 2g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg
Keywords: Italian Stuffed Bread, stuffed sandwich, easy appetizer, Italian food, mozzarella bread, pesto bread, prosciutto sandwich