Prosciutto, Mozz & Arugula Picnic Sandos

Name: Prosciutto, Mozz & Arugula Picnic Sandos Perfectly packable sandwiches for your next adventure!
Total time: 20 min
Yield: 2
Cuisine: Southern Europe
Ingredients: 1 unit Cucumber; 1 unit Tomato; 1 unit Orange; 4 ounce Fresh Mozzarella; 2 ounce Prosciutto; 2 tablespoon Mayonnaise; 1.5 ounce Italian Dressing; 2 unit Demi-Baguette; 2 ounce Arugula; Salt; Pepper

Perfectly packable sandwiches for your next adventure!

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Heading for a hike, the park, the beach? We’ve got your picnic plan right here, and it’s perfectly portable! Toasty baguettes are spread with zesty Italian-seasoned mayo, then layered with luscious prosciutto, creamy sliced mozzarella, juicy tomato, and peppery fresh arugula. Wrap ’em up pro-stye, serve with crunchy cucumbers and sweet orange slices, and you’re ready to roll!

Tags:

Quick

•New

•No Cook

Allergens:

Milk

•Eggs

•Soy

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes

Prep Time10 minutes

DifficultyEasy

Ingredients

serving amount

1 unit

Cucumber

1 unit

Tomato

1 unit

Orange

4 ounce

Fresh Mozzarella

(Contains: Milk)

2 ounce

Prosciutto

2 tablespoon

Mayonnaise

(Contains: Eggs)

1.5 ounce

Italian Dressing

(Contains: Milk)

2 unit

Demi-Baguette

(Contains: Soy, Wheat)

2 ounce

Arugula

Not included in your delivery

Salt

Pepper

Nutrition Values

/ per serving

Calories730 kcal

Fat38 g

Saturated Fat14 g

Carbohydrate60 g

Sugar27 g

Dietary Fiber5 g

Protein23 g

Cholesterol90 mg

Sodium1600 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Small Bowl

•Whisk

•Parchment Paper

Instructions

PDF

• Wash and dry produce. • Thinly slice mozzarella into rounds. Thinly slice tomato into rounds; season with salt and pepper. Separate prosciutto into slices; thinly slice widthwise into 1-inch-thick strips. Trim and thinly slice cucumber into rounds. Halve orange; slice crosswise into 1⁄2-inch-thick half-moons.

• Halve and toast baguettes. • In a small bowl, whisk mayonnaise and 1 TBSP Italian dressing (2 TBSP for 4 servings) until combined. (Save remaining Italian dressing for another use.)

• Evenly spread as much Italian mayo as you like on cut sides of baguettes. • Place as much arugula as you like on bottom halves of baguettes. Top arugula with mozzarella, tomato, and prosciutto. Top with as much remaining arugula as you like. • Close to form sandos. TIP: If you have any remaining arugula after building sandos, toss with remaining Italian dressing to make a bonus side salad!

• To serve: Divide sandos, cucumber slices, and orange slices between plates. Serve. • To stash: Place two 10-inch pieces of parchment paper (four pieces for 4 servings) on a work surface with a long side facing you. Place a sando in the center of each piece of parchment. Working one at a time, fold up bottom side of parchment over sando, then fold left and right sides to the center. Carefully fold up sando in parchment until parchment seam is on the bottom. Cut wrapped sandos in half. (TIP: Use a serrated knife to easily cut through the parchment.) Refrigerate sandos, cucumber slices, and orange slices in separate containers and pack as desired.