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Family Size Italian-Style BLT
Makes Serves 6.
By Sobey's


  1. Preheat oven to 400ºF (200ºC). Arrange prosciutto slices on parchment paper-lined baking sheet in single layer. Bake 5 min., or until crisp.
  2. Meanwhile, cut bread in half horizontally. Hollow out top and bottom halves by pulling out bread from centres, leaving 1-in. (2.5-cm) thick “shells” (reserve pulled-out bread pieces for another use). Set aside.
  3. Whisk oil with Italian herb seasoning; brush over insides of bread. In bottom half, layer half the arugula, bocconcini, tomato, and prosciutto. Repeat layers once more. Replace top half of bread.
  4. Press down lightly on sandwich to compress layers. Wrap sandwich tightly with plastic wrap. Refrigerate 1 hr. before unwrapping. Cut into 6 wedges. Serve with a green salad or coleslaw.


  • 8 slices prosciutto (125 g)
  • 4 tsp (20 mL) olive oil
  • 1 tsp (5 mL) Italian herb blend seasoning
  • 1 (8-in/20 cm) round sourdough bread
  • 2 cups (500 mL) packed baby arugula
  • 2 (100 g) large bocconcini, each cut into 6 slices
  • 1 large tomato, thinly sliced.