Rating: 4 stars
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  • 4 star values: 1
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Notes: Make pickled onions (step 1) up to 1 day ahead; cover and chill.

This Story Originally Appeared On sunset.com

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Credit: James Carrier

Recipe Summary

Yield:
Makes 2 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 1- to 2-quart pan over high heat, bring 1 cup water and the sugar to a boil. Add vinegar and onions, and stir occasionally until boiling again. Remove from heat and let cool, about 30 minutes.

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  • Meanwhile, spread mayonnaise on toast and set each slice, mayonnaise side up, on a plate. Arrange half the prosciutto, then half the avocado, on each slice of toast.

  • Drain onions well and mound half on each open-faced sandwich. Sprinkle with salt and pepper. Eat with a knife and fork.

Nutrition Facts

359 calories; calories from fat 60%; protein 14g; fat 24g; saturated fat 4.1g; carbohydrates 29g; fiber 4.9g; sodium 729mg; cholesterol 27mg.
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