Total Time:
Servings:Ingredients
Pineapple-Calabrian Mostarda
1 lb Dole Chef-Ready Cuts Pineapple Cubes, thawed
2 cups Dole Pineapple Juice
2 Tbsp honey
2 Tbsp whole grain mustard
1 Tbsp Dijon mustard
2 tsp Calabrian chile paste
1 Tbsp apple cider vinegar
½ tsp kosher salt
Whipped Ricotta
24 oz whole milk ricotta
3 Tbsp extra virgin olive oil
1 Tbsp honey
½ tsp kosher salt
¼ tsp black pepper
Sandwich Components
10 schiacciata rolls or ciabatta-style sandwhich rolls (6-7 oz each)
1 ¼ lb thinly sliced prosciutto
5 oz baby arugula
¼ cup extra virgin olive oil
Flaky sea salt, as needed
Freshly cracked black pepper, as needed
Directions
Prepare the Pineapple-Calabrian Mostarda
- Combine pineapple juice, honey, whole grain mustard, Dijon mustard, Calabrian chile paste, vinegar, and salt in a saucepan.
- Bring to a simmer over medium heat and reduce for 12–15 minutes, or until slightly syrupy.
- Add diced pineapple and cook for an additional 3–4 minutes, until warmed through and coated in the glaze.
- Remove from heat and cool.
- The finished mostarda should be glossy, slightly syrupy, and contain visible pieces of pineapple.
Prepare Whipped Ricotta
- Combine ricotta, olive oil, honey, salt, and pepper in a food processor.
- Blend until smooth, airy, and spreadable.
- Refrigerate until ready for service.
Prepare the Bread
- Slice the schiacciata rolls horizontally and lightly brush the cut surfaces with olive oil.
- Toast in a 400°F oven for 3–4 minutes, or until lightly crisp around the edges while remaining tender inside.
Assemble the Sandwiches
- For each sandwich, spread approximately ⅓ cup whipped ricotta on the bottom half of the roll.
- Layer with 2 oz prosciutto and ½ oz baby arugula.
- Spoon ¼ cup Pineapple-Calabrian Mostarda evenly over the prosciutto.
- Finish with ½ tsp extra virgin olive oil, a pinch of flaky sea salt, and freshly cracked black pepper. Close the sandwich and serve immediately.
