Peach, Prosciutto & Mozzarella Sandwich

A late-summer sandwich built around ripe Georgia peaches, crisp prosciutto, creamy mozzarella, and a little heat. Finished with balsamic glaze and hot honey, it’s simple, seasonal, and exactly the kind of lunch I want to make when peaches are at their best.

What you’ll need

• 1 ciabatta loaf

• 4-6 slices ripe peach

• 2–3 slices fresh mozzarella

• 2–3 slices prosciutto

• 1–2 tablespoons pesto

• Balsamic glaze

• Hot honey

• Fresh basil

• Olive oil

• Flaky salt

How to make it

1. Slice the ciabatta lengthwise and then into generous single portion and lightly toast it.

2. Cook the prosciutto in a skillet over medium heat until crisp around the edges.

3. Spread pesto over one cut side of the bread.

4. Layer on the mozzarella, sliced peaches, and crispy prosciutto.

5. Drizzle with balsamic glaze and hot honey.

6. Finish with fresh basil and flaky salt.

Serve immediately, while the prosciutto is still crisp and the bread is warm.

A note on the peaches

The better the peach, the better the sandwich. Look for peaches that are ripe and fragrant but still firm enough to slice cleanly. The sweetness against the salty prosciutto, creamy mozzarella, and heat from the honey is what makes this one work.