ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Avocado, Red Onion, and, Prosciutto Sandwiches

James Carrier
Yield Makes 2 servings
Notes: Make pickled onions (step 1) up to 1 day ahead; cover and chill.


  • 1 tablespoon sugar
  • 1/4 cup red wine vinegar
  • 1 cup thinly sliced red onion
  • 1 tablespoon mayonnaise
  • 2 slices (4 to 4 1/2 in. square) whole wheat bread, toasted
  • 4 slices prosciutto (2 oz. total)
  • 1 firm-ripe avocado (1/2 lb.), pitted, peeled, and thickly sliced
  • Salt and pepper

Nutrition Information

  • calories 359
  • caloriesfromfat 60 %
  • protein 14 g
  • fat 24 g
  • satfat 4.1 g
  • carbohydrate 29 g
  • fiber 4.9 g
  • sodium 729 mg
  • cholesterol 27 mg

How to Make It

  1. In a 1- to 2-quart pan over high heat, bring 1 cup water and the sugar to a boil. Add vinegar and onions, and stir occasionally until boiling again. Remove from heat and let cool, about 30 minutes.

  2. Meanwhile, spread mayonnaise on toast and set each slice, mayonnaise side up, on a plate. Arrange half the prosciutto, then half the avocado, on each slice of toast.

  3. Drain onions well and mound half on each open-faced sandwich. Sprinkle with salt and pepper. Eat with a knife and fork.