(originally made 2/2010)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
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