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Tomato and Prosciutto Sandwiches with Pea Pesto

Photo: Randy Mayor; Styling: Lindsey Lower
Yield Serves 4 (serving size: 1 sandwich)
Toast the leftover torn bread from the baguette for breadcrumbs (which you can freeze), or add to soup for a slightly thicker soup.

Ingredients

  • 1 cup frozen peas, thawed
  • 1/4 cup fresh mint leaves
  • 2 tablespoons water
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1/4 teaspoon kosher salt, divided
  • 1 (8-ounce) French bread baguette, halved lengthwise
  • 2 ounces thinly sliced prosciutto
  • 1/2 cup very thinly sliced red onion
  • 3 medium tomatoes, thinly sliced
  • 2 ounces goat cheese, crumbled (about 1/2 cup)

Nutrition Information

  • calories 244
  • fat 10 g
  • satfat 4.1 g
  • monofat 3.6 g
  • polyfat 0.8 g
  • protein 13 g
  • carbohydrate 26 g
  • fiber 4 g
  • cholesterol 19 mg
  • iron 2 mg
  • sodium 760 mg
  • calcium 80 mg

How to Make It

  1. Place peas, mint, 2 tablespoons water, oil, 1/4 teaspoon pepper, and 1/8 teaspoon salt in the bowl of a food processor; process until smooth.

  2. Hollow out bottom and top halves of bread, leaving a 3/4-inch-thick shell; reserve torn bread for another use. Cut bread halves in half crosswise. Spread pea mixture evenly over cut sides of bread; top evenly with prosciutto, onion, and tomatoes. Sprinkle with remaining 1/4 teaspoon pepper, remaining 1/8 teaspoon salt, and goat cheese.