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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

Author:

Ingredients:

  • 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

Instructions:

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
American
Created using The Recipes Generator

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