Avocado, Red Onion, and, Prosciutto Sandwiches

James Carrier

Notes: Make pickled onions (step 1) up to 1 day ahead; cover and chill.

Yield: Makes 2 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 359
  • Calories from fat: 60%
  • Protein: 14g
  • Fat: 24g
  • Saturated fat: 4.1g
  • Carbohydrate: 29g
  • Fiber: 4.9g
  • Sodium: 729mg
  • Cholesterol: 27mg

Ingredients

  • 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

Preparation

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