Prosciutto, Lettuce, and Tomato Sandwiches

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

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
sandwiches, prosciutto
Lunch, Snacks
Created using The Recipes Generator


Popular posts from this blog

Chocolate Chip Cookie Cake

Southern Fried Chicken Strips

Copycat Olive Garden Fried Lasagna