Prosciutto, Pear, and Blue Cheese Sandwiches

Photo: John Autry; Styling: Cindy Barr

Yield: 4 servings (serving size: 1 sandwich)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 324
  • Fat: 13.8g
  • Saturated fat: 5.4g
  • Monounsaturated fat: 5g
  • Polyunsaturated fat: 0.8g
  • Protein: 15g
  • Carbohydrate: 36.4g
  • Fiber: 9.7g
  • Cholesterol: 26mg
  • Iron: 2.1mg
  • Sodium: 706mg
  • Calcium: 408mg

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. 1. Preheat broiler.
  2. 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. 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.
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