Options

Format:
Include:
PRINT
See more
Photo: Becky Luigart-Stayner; Styling: Melanie Clark Photo by: Photo: Becky Luigart-Stayner; Styling: Melanie Clark

Prosciutto, Lettuce, and Tomato Sandwiches

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.

Cooking Light AUGUST 2009

  • Yield: 4 servings (serving size: 1 sandwich)
  • Prep time:20 Minutes

Ingredients

  • 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

Preparation

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.

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.

Nutritional Information

Amount per serving
  • Calories: 243
  • Fat: 9.4g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 4.6g
  • Polyunsaturated fat: 2.4g
  • Protein: 11.8g
  • Carbohydrate: 28.4g
  • Fiber: 4.3g
  • Cholesterol: 19mg
  • Iron: 2.5mg
  • Sodium: 808mg
  • Calcium: 62mg
advertisement

Go to full version of

Prosciutto, Lettuce, and Tomato Sandwiches recipe

advertisement