In recent years, I've discovered prosciutto. I bought it for a Cooking Light Chicken Cordon Bleu recipe, then discovered the Classic Italian Panini. This is a pretty simple idea, but it's such a nice change of pace from a regular BLT. The doctored up spread MAKES this sandwich. I do not like mayo, but happened to have some Miracle whip on hand.
I did not toast the bread under the broiler, and I think next time I would brown up the prosciutto a little in a skillet. Definitely a repeat recipe and the spread would be delicious on lots of types of sandwiches.
Prosciutto, Lettuce, and Tomato Sandwiches
- 8 slices 100% whole-grain bread -- (1-ounce)
- 1/4 cup canola mayonnaise -- used miracle whip
- 2 tablespoons chopped fresh basil -- used dried
- 1 teaspoon Dijon mustard
- 1 small garlic clove -- minced
- 1 cup baby romaine lettuce leaves
- 8 slices tomato -- (1/4-inch-thick)
- 3 ounces prosciutto -- thinly sliced
1. Preheat broiler.
2. Arrange bread slices in a single layer on a baking sheet. Broil bread 2 minutes on each side or until toasted.
3. Combine mayonnaise, basil, mustard, and garlic; spread mayonnaise mixture evenly over 4 bread slices.
4. Layer 1/4 cup lettuce and 2 tomato slices over each serving; top evenly with prosciutto and remaining bread.
Source: Cooking Light, AUGUST 2009
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