Candied Prosciutto BLT

3 servings
20 min

Today, we’re making a 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!

Recipe details
  • 3  servings
  • Prep time: 5 Minutes Cook time: 15 Minutes Total time: 20 min
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For the Candied Prosciutto:
  • 6 slices prosciutto
  • 1 tbsp maple syrup
  • 2 tbsp brown sugar
  • 1/8 heaping tsp black pepper
For the BLT:
  • 3 tbsp mayonnaise 
  • 1 tbsp chili crisp (I use Trader Joe’s chili onion crunch)
  • 6-9 tomato slices
  • ¾ cup spinach arugula mix
  • 6 slices butter bread, toasted

Make the candied prosciutto: Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Arrange prosciutto slices in a single layer on prepared baking sheet. 
Brush the top side of each slice of prosciutto with maple syrup. Sprinkle evenly with brown sugar, and use clean fingers to gently massage it into the prosciutto. Finish with black pepper evenly sprinkled over the prosciutto. Bake for 13-15 minutes until the prosciutto starts to crisp. As soon as the prosciutto comes out of the oven, transfer to a plate lined with a clean piece of parchment paper to avoid sticking. 
Make the BLT: To a small bowl, add mayo and chili crisp. Mix until well combined.
For each sandwich, schmear mayo mix over 1 side of 2 pieces of bread. Top one slice of bread with ¼ cup spinach mix, 2-3 slices of tomato, and 2 slices of candied prosciutto. Top with the other slice of bread, mayo side down. Repeat to make remaining sandwiches, and enjoy!
  • *The prosciutto will look burnt around the edges from the sugar that runs off the meat, but the meat will be cooked perfectly. Trust the process.
  • *The prosciutto will continue to crisp up as it cools.
  • *If you don’t have butter bread, this sandwich is also great with toasted sourdough or toasted ciabatta.
Nicole - The Yummy Muffin
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