Prosciutto and Heirloom Tomato BLT Sandwich

I can’t get enough of this simple but decadent sandwich. It embodies all the goodness of summer in every bite. Crispy salty prosciutto, fresh creamy mozzarella and sweet juicy heirloom tomatoes make for a sandwich you’ll have on repeat until tomato season officially ends.

This recipe is so simple, and yet its the ingredients that steal the show. The better the components, the better the sandwich. I love to grab a loaf of sourdough bread from Essencia Bakery whenever I have the chance.

I’m waiting quite impatiently for my own heirloom tomatoes to ripen in my garden, but until then, there’s the Downtown Yakima Farmer’s Market where I load up on tomatoes (and peaches, corn, flowers, house made lemonade and huckleberry scones among many many other wonderful options).

The herby mayo might seem like an unnecessary extra step, but I’m telling you it pulls all the flavors together and leftovers store in the fridge really well. I’ve used the mayo on many a regular turkey sandwich all summer and it elevates even the most normal of lunches.

This is my favorite part of summer, when the Valley is absolutely bursting with fresh food. The fruit trees are pumping out peaches, nectarines, some early apples and pears are right around the corner. Blueberries and raspberries are plentiful and easy to access and all the wonderful vegetables we can think of are at our fingertips. Green beans, zucchini, potatoes, onions, cauliflower, tomatoes, corn and so much more. Over the next couple weeks we’ll see more and more squash varieties, every kind of pepper you can dream of, tomatillos and even pumpkins. This is the perfect time of year to eat fresh local food.

The next time it’s too hot to cook but you want something good to eat, make this prosciutto and heirloom tomato BLT sandwich. Just a few minutes of prep work leads to a very special meal, extra points for tomato juice dripping down your chin and hands. For a special sweet and savory twist on this recipe, tuck a few thin slices of peaches or nectarines in with the tomatoes on this sandwich. You’ll never go back to a regular BLT again.

Prosciutto and Heirloom Tomato BLT Sandwich

• 4 slices sourdough bread

• 2 tablespoons salted butter

• 8 pieces prosciutto

• 1 large or 2 small heirloom tomatoes

• Butter lettuce

• 4 ounces fresh mozzarella

• Herby mayo*

• Pesto (store-bought or home made)

• 1 tablespoon olive oil, divided

• Kosher salt and black pepper

Herby Mayo

• 1 cup olive oil mayonnaise

• 6 leaves fresh basil, minced

• 1/2 teaspoon garlic powder

• 1/2 teaspoon Italian seasoning

• 1 tablespoon flat leaf Italian seasoning, minced

Preheat oven to 400 degrees. Evenly layer the slices of prosciutto on a baking sheet lined with parchment paper. Watching closely, cook the prosciutto in the oven, using tongs to flip the meat halfway through. The prosciutto will cook quickly, so keep a good eye on it, usually about 8 to 10 minutes total. Remove from oven and set aside.

Butter both sides of the sourdough bread. Toast in a large pan over medium-low heat until both sides of the bread are golden brown and toasty. Repeat the process until all the bread is toasted. Set aside while you prep the rest of the ingredients.

Using a serrated knife, thinly slice the heirloom tomatoes. Sprinkle the slices liberally with kosher salt and black pepper. Slice the mozzarella cheese into 1/2-inch slices.

In a small bowl mix up the herby mayo (any leftovers can be saved in the refrigerator in a lidded container for up to a week). Mince the basil and flat leaf parsley, add it to the mayo along with the garlic powder and Italian seasoning, stir until well-combined.

To assemble the sandwiches, liberally spread the herby mayo on one slice of bread and pesto on the other. On one side, layer the prosciutto, tomato slices, butter lettuce and fresh mozzarella. Drizzle with a tiny bit of olive oil and sprinkle the top with one more small dash of salt and pepper. Top with the other slice of bread. Gently smoosh the sandwich together and slice in half. Repeat the assembly process until you’ve made enough sandwiches for your group. Enjoy!