Simple and satisfying. Prosciutto on buttered mini French baguettes makes the perfect base for this sandwich — crisp on the outside, soft inside, and just the right size for a no‑fuss breakfast or lunch

Mini baguette sandwiches with prosciutto, arugula, and shaved Parmesan on a plate, served alongside a hard‑boiled egg cut in half.

Prosciutto, arugula, parmesan wedge, and sliced baguette arranged on a wooden board for sandwich prep.

Ingredients

Mini French baguettes are the perfect vessel for this sandwich. I use Trader Joe’s, but I have also seen them at Costco.
Prosciutto adds salty, savory richness.
Butter softens the baguette and ties everything together.
Arugula adds a fresh, peppery bite.
Parmesan gives a nutty, salty finish.
Hard‑boiled egg adds protein and rounds out the plate.

Full ingredient list and instructions are in the recipe card below.

A Few Helpful Tips

Tip No. 1: Add a drizzle of olive oil over the arugula.
Tip No. 2: Pair with fruit for breakfast or a small salad for lunch.
Tip No. 3: Double the recipe and share — they’re perfect for a simple meal for two.

Equipment

cutting board
Henckels knife

Ingredients

2 mini French baguettes
2 teaspoons butter
3-4 slices prosciutto
2 teaspoons arugula
2 teaspoons Parmesan cheese
1 hard-boiled egg optional

Instructions

Warm the baguettes according to the package instructions. This brings back their fresh-out-of-the-oven crunch. Let them cool slightly and slice.
Spread butter on both sides — it’s the base of the flavor.
Remove the fat from the outside of the prosciutto slices, then layer them into the fold of the baguettes.
Top with fresh chopped arugula.
Top with Parmesan cheese to finish.
Serve with a lightly seasoned hard‑boiled egg for a well-rounded meal.

Nutrition

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