Prosciutto, Lettuce, and Tomato Sandwiches

  • abbygirl Posted: 08/11/09
    Worthy of a Special Occasion

    I really enjoyed this was a delightful change from the traditional BLt!! I was only making one, I did make some changes. Instead of grilling this in my big oven, I toasted the bread. I spread Dijon mustard on one side and mayo on the other...I sprinkled with some garlic powder....topped it with 2 slices of prosciutto, tomato and lettuce. Even if I was serving 4 people, 6 T of anything seems an awful alot of sauce and I am not sure about the raw garlic. Alot of people have a hard time digesting raw garlic. Overall, I would do this one again!

  • Melioh Posted: 08/19/09
    Worthy of a Special Occasion

    I really thought the mayo mixture was what made this sandwich.

  • suzeqtx Posted: 04/08/10
    Worthy of a Special Occasion

    I have a question...Do you cook the prosciutto first or just put it on as is? Sounds like a great alternative to the BLT.

  • seaside725 Posted: 04/03/12
    Worthy of a Special Occasion

    I would consider this a good lunch sandwich, but certaintly not worthy of a special occassion. Yes, the mayo mixture was good, but if I make this again, I would probably use a panini press and grill the entire sandwich.

  • suz123 Posted: 09/04/13
    Worthy of a Special Occasion

    Very good! One change....I brushed the bread with a bit of olive oil and toasted it in a pan, then assembled. Made a big difference!

  • Keiko123 Posted: 08/08/13
    Worthy of a Special Occasion

    This is one fantastic sandwich and I am not a big sandwich person. The sauce is a must. Used a rustic wheat baguette that was nice and crusty and placed the soft side of the bread down on the broiler to make it nice and soft on the inside and crunchy on the outside. The sauce is a must. We ate it with sliced avacados. This is one I would serve for luncheon guests along with a nice soup.

  • daneanp Posted: 01/17/14
    Worthy of a Special Occasion

    Good and easy to prepare. The family liked this one. Served with baked fries. Perfect for a busy weeknight meal.


More From Cooking Light