Tomato and Prosciutto Sandwiches with Pea Pesto

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Tomato and Prosciutto Sandwiches with Pea Pesto
Photo: Randy Mayor; Styling: Lindsey Lower
Toast the leftover torn bread from the baguette for breadcrumbs (which you can freeze), or add to soup for a slightly thicker soup.
Serves 4 (serving size: 1 sandwich)


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1 cup frozen peas, thawed
1/4 cup fresh mint leaves
2 tablespoons water
1 tablespoon extra-virgin olive oil
1/2 teaspoon freshly ground black pepper, divided
1/4 teaspoon kosher salt, divided
1 (8-ounce) French bread baguette, halved lengthwise
2 ounces thinly sliced prosciutto
1/2 cup very thinly sliced red onion
3 medium tomatoes, thinly sliced
2 ounces goat cheese, crumbled (about 1/2 cup)


1. Place peas, mint, 2 tablespoons water, oil, 1/4 teaspoon pepper, and 1/8 teaspoon salt in the bowl of a food processor; process until smooth.

2. Hollow out bottom and top halves of bread, leaving a 3/4-inch-thick shell; reserve torn bread for another use. Cut bread halves in half crosswise. Spread pea mixture evenly over cut sides of bread; top evenly with prosciutto, onion, and tomatoes. Sprinkle with remaining 1/4 teaspoon pepper, remaining 1/8 teaspoon salt, and goat cheese.

Created date

June 2014

Nutritional Information

Calories 244
Fat 10 g
Satfat 4.1 g
Monofat 3.6 g
Polyfat 0.8 g
Protein 13 g
Carbohydrate 26 g
Fiber 4 g
Cholesterol 19 mg
Iron 2 mg
Sodium 760 mg
Calcium 80 mg