Photo: John Autry; Styling: Cindy Barr
Yield:
4 servings (serving size: 1 sandwich)
Total time:
20 Minutes
Recipe Time
Total:
20 Minutes
Nutritional Information
Calories
324
Fat
13.8 g
Satfat
5.4 g
Monofat
5 g
Polyfat
0.8 g
Protein
15 g
Carbohydrate
36.4 g
Fiber
9.7 g
Cholesterol
26 mg
Iron
2.1 mg
Sodium
706 mg
Calcium
408 mg
Ingredients
8
slices 100% multigrain bread
1 tablespoon
butter, softened
3 cups
arugula
1
medium shallot, thinly sliced
1 tablespoon
extra-virgin olive oil
2 teaspoons
red wine vinegar
1/8 teaspoon
freshly ground black pepper
2 ounces
thinly sliced prosciutto
1
ripe pear, cored and thinly sliced
2 ounces
blue cheese, sliced
Preparation
1. Preheat broiler.
2. Arrange bread in a single layer on a baking sheet; broil 3 minutes or until toasted. Turn bread slices over; spread butter evenly over bread slices. Broil an additional 2 minutes or until toasted.
3. Combine arugula and shallot in a medium bowl. Drizzle arugula mixture with oil and vinegar; sprinkle with pepper. Toss well to coat. Divide arugula mixture evenly among 4 bread slices, buttered side up; top evenly with prosciutto. Divide pear slices and cheese evenly among sandwiches; top each sandwich with 1 bread slice, buttered side down.
October 2010
