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  • 4 slices prosciutto
  • 4 turkey breast steaks
  • 4 tbsp pepperonata antipasto
    (such as Scala)
  • 125g ball reduced-fat mozzarella
    sliced into 8
  • small bunch basil
    leaves only
  • medium ciabatta
    loaf, or 2 ciabatta rolls
  • salad leaves
    to serve

Nutrition: per serving

  • kcal399
  • fat10g
    low
  • saturates3g
  • carbs28g
  • sugars4g
  • fibre2g
  • protein52g
  • salt2.39g
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Method

  • step 1

    Heat grill to high. Lay the prosciutto out on a large baking sheet and sit a turkey steak on top, crossways. Spread the turkey with the pepperonata, then top with 2 slices of mozzarella, a few basil leaves and some seasoning. Fold the ends of the prosciutto around the cheese to enclose. Grill for 10 mins until golden and cooked through. Leave to rest for 2 mins.

  • step 2

    Cut the ciabatta into 4 or the rolls in half, then toast under the grill. Top with salad leaves, then sit the turkey on top and serve.

RECIPE TIPS
LOWER FAT WITH PROSCIUTTO

You can cut the fat content of many recipes by using a little prosciutto in place of a larger amount of normal ham or bacon, as just a little prosciutto will add lots of flavour.

Recipe from Good Food magazine, February 2007

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Comments, questions and tips (3)

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Overall rating

A star rating of 3 out of 5.3 ratings

ellamouse9

A star rating of 3 out of 5.

10 minutes is no way near enough grilling time - after 20 minutes it was still half-cooked, so we had to finish it off on the griddle. Didn't have any pepperonata antipasto but was fine without. Served with a dollop of light mayo which made it less dry. Really tasty - shame it took so long!

pineapple74

A star rating of 3 out of 5.

Not bad as an after work meal. A bit salty and dry though.

purpleflufff

A star rating of 3 out of 5.

I used chicken instead of turkey and it took much longer to cook. Also I couldn't find pepperonata antipasto but made do without. it tasted ok but I think for the effort I could make a better and similar dish instead of this.

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