Italian Style Crisp Prosciutto BLT
2 tbsp. Mayo
4 Basil Leaves
¼ tsp. Black Pepper
For the Tortilla
4 slices of prosciutto
1 tbsp. Extra Virgin Olive Oil
½ tsp. Balsamic
1 Cup Baby Arugula
1 Tomato – sliced thinly
4 Slices of Fresh Mozzarella
2 large Tortillas
Preheat your panini maker. If you don’t have one you can use a skillet sprayed with non stick spray.
In a small food processor mix all of the aioli ingredients until well blended. In a skillet. Spray skillet lightly with a non stick spray. Cook the prosciutto until it is crispy. About three minutes on each side. Once cooked, drain on a piece of paper towel.
Mix the arugula with the olive oil and balsamic.
To assemble the tortilla….slice a line through the tortilla from the middle of the tortilla straight down to it’s edge, dividing it into 4 quarters On the bottom left place some mozzarella and tomatoes on the bottom left portion. Above it put 2 slices of the crispy prosciutto. Add half of the arugula salad to the top right, followed by the aioli on the bottom right.
To fold start at the bottom right(tomato/mozzarella section) and fold upward. Then fold over to the right. Then fold down. Press on the panini maker for about 3 minutes and serve.