PROSCIUTTO, LETTUCE, AND TOMATO SANDWICH
The simple combination of prosciutto and tomato is heavily underrated. This recipe understands that and gave our usual BLT a fancy, savory upgrade.This recipe was contributed by Nature's Own.
Provided by The Daily Meal Staff
Yield 2
Number Of Ingredients 5
Steps:
- Spread pesto on 2 slices of bread.
- Arrange arugula, prosciutto, and tomato evenly over pesto. Top with remaining bread.
Nutrition Facts : ServingSize 1 serving, Calories 375 calories, Sugar 5 g, Fat 21 g, Carbohydrate 32 g, Cholesterol 21 mg, Fiber 4 g, Protein 16 g, SaturatedFat 4 g, Sodium 1233 mg
PROSCIUTTO, ARUGULA AND BALSAMIC SANDWICH
This prosciutto di Parma, peppery arugula, sweet balsamic and heart healthy olive oil on french bread is a winning combination.
Provided by Gina
Categories Lunch
Time 10m
Number Of Ingredients 6
Steps:
- Whisk together balsamic and oil.
- Cut bread, top with arugula, prosciutto and top with balsamic, oil and fresh cracked pepper.
Nutrition Facts : ServingSize 1 sandwich, Calories 289.8 kcal, Carbohydrate 40.8 g, Protein 10.8 g, Fat 6.8 g, SaturatedFat 0.5 g, Sodium 530 mg, Fiber 1.7 g, Sugar 1.5 g
KARIN'S ITALIAN SANDWICH - PROSCIUTTO SUN DRIED TOMATO PROVOLONE
A sandwich designed for my wife, Karin. It is a bit expensive, but it is just wonderful. I recommend it on an Italian-style roll while my wife uses sliced stone ground whole wheat bread. It is a tasty sandwich with a nice glass of wine.
Provided by Lloyd-Fred
Categories Lunch/Snacks
Time 15m
Yield 1 sandwich
Number Of Ingredients 8
Steps:
- Prepare the bread: If you are using an Italian roll, cut the roll about 3/4 of the way through lengthwise and lay the roll on a cutting board or plate with the cut surfaces up.
- If using bread, cut slices or select slices which are approximatly 3/8 to 1/2 inch thick from high quality whole wheat or unseeded rye loaves and arrange them on the cutting board.
- If desired, spread a small amount of olive oil from the jar of herbed Sun-dried Tomatoes, or spread the bread with a fine extra-virgin olive oil and sprinkle with dried sweet basil and oregano.
- Place slices of provalone cheese along the entire length of the roll or one slice of bread, slightly overlapping them and placing the edge of each slice flush with the edge of one side of the roll or the opposite edges of the slice of bread.
- Place slices of poscuitto across the roll, overlapping the proscuitto by at least 1/3 and placing the edge of each slice flush with the edge of one side of the roll or the opposite sides of the slice of bread.
- Cut one slice of prosciutto in half and place one half at each end of the roll.
- If desired, you can double the amount of prosciutto.
- Arrange sun-dried tomato halves along one side of the roll oron one skice of bread, then close the roll or arrange the second slice of bread on the sandwich.
- Cut the sandwich if desired and arrange on a servivg plate with a garnish such as a sprig of parsley, or a rolled fillet of anchovy with caper on a bit of lettuce, or a bit of lettuce with a dab of caponata, or a pickled cauliflower floret or asparagus tip.
Nutrition Facts : Calories 325.3, Fat 17, SaturatedFat 10.1, Cholesterol 39.1, Sodium 896.3, Carbohydrate 24.8, Fiber 2.2, Sugar 3.5, Protein 18.9
PROSCIUTTO, LETTUCE, AND TOMATO SANDWICH
Prosciutto -- air-dried Italian ham -- has a sweet, salty taste and a pleasant aroma. Its texture is dense and silky, the result of being pressed during curing. Here, it makes a flavorful alternative to bacon in our version of a BLT.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 7
Steps:
- Using a garlic press, press the garlic clove into a small bowl. Whisk in the mayonnaise and lemon juice. Spread one side of each slice of toasted bread with garlic mayonnaise. Divide Crispy Prosciutto over 4 slices; top each with 1 leaf romaine lettuce and thinly sliced plum tomatoes. Top with remaining bread slices, mayonnaise side down. Trim crusts as desired, and serve immediately.
Nutrition Facts : Calories 340 g, Fat 14 g, Protein 17 g
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