By Bowen Close
I’m fairly new to this whole ramp thing – they didn’t really exist in Southern California – but I’m scrambling to do as much as I can with them during the short period of time they’re here. Last week I chopped some finely, sauteed them in butter, and folded them into some spätzle with a bit of pumpkin seed oil, which was very Austrian and very delicious. On Sunday, I sauteed them in olive oil, whirred them together with lemon and Parmesan, and spread it on sandwiches with some fresh mozzarella and a few slices of prosciutto, which were pressed and grilled in a skillet. A wonderful spring dinner, and one I want to remind myself about for when the time comes again next year.
When you cook with ramps, choose preparations that won’t overwhelm them much in flavor. Let them shine! After cleaning them, separate the flesh and the greens and sautee the flesh separately for a few minutes before adding the greens just to wilt. If you don’t have a food processor, mortar and pestle, or other similar piece of equipment, chop the ramps very finely before cooking and whisk everything together in a bowl. It’ll be a bit more rustic, but that’s perfectly fine. 
For the sandwiches, spread a thick layer of ramp pesto on one slice of bread. Top with prosciutto and thick slices of fresh mozzarella. Sprinkle on a bit of salt and top with another piece of bread. Sautee each side in a pan with olive oil and/or butter until the bread is toasted and golden brown and the cheese has softened and begun to melt.
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Grilled Mozzarella, Prosciutto, and Ramp Pesto Sandwiches
- Total Time: 30 minutes
- Yield: Serves 2
- Diet: Omnivore
Description
Springs best flavors come together in this grilled sandwich. Ramp pesto, mozzarella, and prosciutto are a perfect match.
Ingredients
- 1 bunch ramps
- 1/4 cup olive oil
- Zest of 1/2 medium or large lemon
- 1-2 Tbsp. lemon juice
- 1/2 cup grated Parmesan
- 1 tsp. salt
- Bread
- Pesto
- Prosciutto
- Fresh Mozzarella
- Olive oil or butter for cooking
Instructions
- Separate the ramps’ bulbs and greens. Roughly chop each separately.
- Coat a small skillet with olive oil and heat over medium-high heat.
- Sauté the chopped ramp bulbs with a pinch of salt until tender and fragrant.
- Add the greens and stir until wilted. Turn off the heat.
- Transfer the cooked ramps to a food processor. Add the remaining oil, lemon zest, lemon juice, salt, and Parmesan.
- Process until smooth, adding more oil as needed. Taste and adjust lemon and salt.
For the Sandwiches
- Spread ramp pesto on one slice of bread.
- Top with prosciutto and thick mozzarella slices. Sprinkle with salt and top with another slice of bread.
- Sauté each side in a pan with olive oil and/or butter until the bread is toasted and golden brown, and the cheese is softened and melted.
Notes
- For a richer pesto, use a combination of Parmesan and Pecorino Romano cheese.
- If ramps are unavailable, substitute with a mix of leeks and garlic scapes.
- To prevent the sandwich from becoming soggy, lightly toast the bread before adding the pesto and fillings.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Sandwich
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 sandwich
- Calories: 500
- Sugar: 5
- Sodium: 600
- Fat: 30
- Saturated Fat: 8
- Unsaturated Fat: 20
- Carbohydrates: 40
- Fiber: 4
- Protein: 15
- Cholesterol: 40
Frequently Asked Questions
What are ramps and can I substitute something if I can’t find them?
Ramps are wild leeks with a strong, garlicky flavor that show up at farmers markets in spring for a short season. If you can’t find them, a mix of garlic scapes and young spinach makes a reasonable substitute for the pesto.
Should I use fresh or low-moisture mozzarella for grilling these sandwiches?
Low-moisture mozzarella melts more evenly and won’t make the bread soggy. Fresh mozzarella has too much water content and can turn the sandwich wet before the bread crisps properly.
How thin should the prosciutto be sliced for this sandwich?
Paper-thin is ideal so it doesn’t overpower the mozzarella or the ramp pesto. Ask your deli counter to slice it as thin as possible, similar to how you’d use it for a charcuterie board.
