Using super-fresh ingredients makes easy camping meals taste fantastic!
This ridiculously quick Basil And Prosciutto Sandwich Camp Recipe is one of our favorite no cook camping meals!
The fresh and fragrant basil … soft and creamy mozzarella are the stars of the show.
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- 1 How To Make This Basil And Prosciutto Sandwich Camp Recipe
- 2 Ingredients
- 3 Instructions
- 4 Recommended Products
How To Make This Basil And Prosciutto Sandwich Camp Recipe
I like to serve this with a spring mix salad on the side … it makes big sandwiches for easy camping lunches or refreshingly cold camp dinner meals which are great in the summer.
Individual sandwiches make great camping meals for two if you don’t want leftovers from family-sized meals.
Make The Homemade Balsamic Vinaigrette (or not)
Easy Find Lids Food Storage Containers I don’t always make a homemade salad dressing but when I do, it is for a reason.
This Basil And Prosciutto Sandwich Camp Recipe is so simple and uses so few ingredients that each one has to be the best quality for this easy recipe to taste top notch!
I don’t mind doing a homemade dressing for some recipes because I just make them at home.
Put all ingredients in sealable jar and shake vigorously until combined.
Refrigerate until ready to use.
You’ve gotta love that you can make this vinaigrette ahead and transport in food storage containers with tight-fitting lids … if refrigerated, this one keeps for about two weeks.
Alternatively, you can just use a prepared balsamic dressing to make this recipe even easier!
12-Piece Knife Set Includes Blade CoversCamp Cooking Tip: I don’t know about you but kitchen wounds are NOT part of my camping trips if I can help it!
That’s why I use Kitchen Knives With Blade Covers because it is way too easy to accidentally slice a finger when handling camp kitchen gear during times of transportation and storage.
Plus, a cover will help your blades stay sharp!
Print This Basil And Prosciutto Sandwich Camp Recipe
Prep Time 10 minutes
Total Time 10 minutes
- 1/4 cup olive oil
- 1/4 cup Balsamic vinegar
- 1 small clove garlic, finely chopped
- Pinch of salt
- Pinch of pepper
- 4 ciabatta rolls, split in half horizontally
- 12 pieces thinly sliced prosciutto
- 16 oz fresh mozzarella, sliced (yes, fresh really makes a difference here!)
- 4 Roma tomatoes, sliced
- 20 basil leaves
- Put vinaigrette ingredients in sealable jar and shake vigorously until combined. Refrigerate until ready to use (up to two weeks).
- Spread about 1 tablespoon of vinaigrette on the inside of each piece of bread.
- Assemble the sandwich, layering the ingredients split evenly among the sandwiches.
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Amount Per Serving: Calories: 654Total Fat: 38gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 78mgSodium: 1211mgCarbohydrates: 48gFiber: 3gSugar: 10gProtein: 30g
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