Tomato and Prosciutto Sandwiches with Pea Pesto

1 Review
ADD YOUR REVIEW
Photo: Randy Mayor; Styling: Lindsey Lower
Yield
Serves 4 (serving size: 1 sandwich)
By Robin Bashinsky
August 2014
RECIPE BY Cooking Light

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)

Nutritional Information

  • Calories 244
  • Fat 10g
  • Satfat 4.1g
  • Monofat 3.6g
  • Polyfat 0.8g
  • Protein 13g
  • Carbohydrate 26g
  • Fiber 4g
  • Cholesterol 19mg
  • Iron 2mg
  • Sodium 760mg
  • Calcium 80mg

How to Make It

Step 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.

Step 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.

You May Like

Advertisement

Build-a-Meal

Find recipes with ingredients that you have on hand.

+ +

Read More

Advertisement

Ratings & Reviews

Anghara's Review

Anghara
July 15, 2014
I really did not like this recipe, unfortunately. First, I think there is too much mint (and I didn't even use a full 1/4 cup). The mint flavor overwhelmed everything else - I couldn't even taste the onions, and there were plenty of onions! Needless to say, I also could not taste the tomatoes, peas, or prosciutto either. Secondly, I found this a huge mess and basically impossible to eat without dropping things all over. The baguette (being rounded) rolled when being loaded up and keeping the tomatoes and cheese on it even before I tried to eat it was tough - once I tried to eat there were just bits dropping all over the plate, the table, the floor, you name it. Practically speaking, would work a lot better on a flatter type of bread.
© Copyright . All rights reserved. Printed from https://www.myrecipes.com