Monday, September 23, 2013

Prosciutto, Lettuce, and Tomato Sandwiches

(originally made 2/2010)

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 mayo MAKES this sandwich.   I do not like reg 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.



 * Exported from MasterCook *

                Prosciutto, Lettuce, and Tomato Sandwiches

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  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. Layer 1/4 cup lettuce and 2 tomato slices over each serving; top evenly with prosciutto and remaining bread.

Yield:  4 servings (serving size: 1 sandwich)
CALORIES 243 ; FAT 9.4g (sat 1.4g,mono 4.6g,poly 2.4g); CHOLESTEROL 19mg; CALCIUM 62mg; CARBOHYDRATE 28.4g; SODIUM 808mg; PROTEIN 11.8g; FIBER 4.3g; IRON 2.5mg
Cooking Light, AUGUST 2009

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