Prosciutto and Mascarpone at Bottino
A fair few slices of prosciutto di Parma are layered with tomato, oil-dressed basil and arugula, and a generous smear of the soft, slightly tangy cheese—great on a just-crunchy baguette, but perhaps better (and bigger) on rosemary focaccia.
Mozzarella and Prosciutto at Tedone Latticini
They make sandwiches at Tedone, but it may be on a BYOB (that's bread) basis; I asked for prosciutto and mozz, and watched as a whole leg of prosciutto di Parma was hauled out of the case. Onto the slicer it went; I was offered a shred to nibble on as the sandwich-maker worked. The sandwich ends up piled high with prosciutto, eggplant, and that famous mozzarella: soft, supple, and fresh as if it came from a milkmaid's pail.
Saltimbocca Panino at Keste
Soft prosciutto, olive oil, and fresh mozzarella hugged by pizza-like bread just a bit less doughy than their usual puffy crust. The cheese softens slightly in the warm bread's heat, rather than melting entirely, which I quite liked; it keeps the sandwich from being just a folded-over pizza.
The Figgy at Culture Espresso Bar
"The Figgy" ($7.75) is a sandwich characterized by freshness and restraint: prosciutto di parma, Vermont goat cheese, arugula, and just a touch of fig spread. It's a well-balanced sandwich, not overtaken by the peppery arugula or sweet fig.
'The Pinocchio,' Sopressata and Prosciutto at Alidoro
A happy heap of prosciutto and sopressata with fresh mozzarella, a sweet red-and-yellow pepper dressing that's made in-house, and the ingredient you actually taste: black olive paste, a tapenade that's insanely salty and earthy and deep, almost pungent enough to overpower the half-inch stack of cured meat.