Candied Prosciutto BLT

The last time we met, I introduced you to the world of candied prosciutto. But today, I’m going to show you one of my favorite ways to use that candied prosciutto. We’re going to load a toasty sandwich up with some fresh tomato, some leafy greens, a spicy schmear, and our sweet and crispy meat. And, the end result is going to be truly phenomenal.

I’ve already gone over the details of how to make the candied prosciutto, so let’s do the cliffs notes version in a little recap. We’re going to take some sliced prosciutto, arrange it on a baking sheet, and coat it in maple syrup, brown sugar, and black pepper. It’ll go into the oven for a couple minutes until it’s beautifully caramelized. Then, it’s ready to use as we see fit. The prosciutto will look like it’s still a little flimsy when it first comes out of the oven, but it will continue to crisp as it cools. It may look a little over caramelized around the edges too, but trust the process. The meat will be perfect.

Now, what’s a good sandwich without a good schmear? To balance out the salty sweetness from the prosciutto, we’re going to add a little spice and heat to our schmear. Now, this couldn’t be easier. We’re going to mix some mayo with some chili crisp. That’s it. That’s our schmear. I like to use the chili onion crunch from Trader Joes, but another brand of chili crisp works fine if you don’t have access to TJ’s in your area. We’ll mix the two condiments together until they’re fully combined, and that’s all there is to it.

To assemble, we’ll start with some nice toasty bread. I’ve been using butter bread for this sandwich, but a nice toasty sourdough works beautifully too. We’ll give the inside of both pieces of bread a nice schmear of our spicy mayo. Then, we’ll load up the insides with a leafy green blend (I like a spinach arugula mix) and some thinly sliced tomatoes for freshness. Pile in a couple slices of our candied prosciutto. Then, close up the sammie and dig in.

You guys know I’m absolutely obsessed with my summery prosciutto BLT with garlicky herb mayo. I make it constantly and on repeat. But, I think this candied prosciutto BLT is officially going in the books as my favorite spring sandwich. It’s sweet and spicy and savory but not aggressively so in any category. The balance of flavors combined with the comforting nostalgia of a classic BLT mixed with the modern twist of using prosciutto makes this sandwich such a home run. It’s insane how good it is.

Ok, everyone! I can’t wait to hear what you think of this epic new sandwich pairing.

I hope you guys enjoy! And, let’s eat!