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Prosciutto, Lettuce, and Tomato Sandwiches

Prosciutto, Lettuce, and Tomato Sandwiches
Photo: Becky Luigart-Stayner; Styling: Melanie Clark
Prep time 20 mins

4 servings (serving size: 1 sandwich)

Update the traditional BLT sandwich with this scrumptious stacker. The grocery deli will slice prosciutto in very thin pieces, making three ounces of the good stuff more than enough for four sandwiches. For a zesty and pretty garnish, attach 1 small sweet gherkin pickle to the top of each sandwich with a toothpick. A toss-together fruit salad makes a speedy side.


  • 8 (1-ounce) slices 100% whole-grain bread
  • 1/4 cup canola mayonnaise
  • 2 tablespoons chopped fresh basil
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove, minced
  • 1 cup baby romaine lettuce leaves
  • 8 (1/4-inch-thick) slices tomato
  • 3 ounces very thin slices prosciutto

Nutrition Information

  • calories 243
  • fat 9.4 g
  • satfat 1.4 g
  • monofat 4.6 g
  • polyfat 2.4 g
  • protein 11.8 g
  • carbohydrate 28.4 g
  • fiber 4.3 g
  • cholesterol 19 mg
  • iron 2.5 mg
  • sodium 808 mg
  • calcium 62 mg

How to Make It

  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 bread.

  4. Fruit salad: Combine 1 teaspoon fresh lime rind, 1 tablespoon fresh lime juice, 1 tablespoon honey, and a dash of salt; drizzle over 4 cups mixed precut fruit.