ADVERTISEMENT

Open Faced PLT

Open Faced PLT
Prep Time
10 min
Cook Time
5 min
Yields
6 servings

Forget the bacon — this sandwich features prosciutto with arugula and tomato on whole-wheat or sourdough bread.

ADVERTISEMENT

ingredients

½
cup mayonnaise
1
Tbsp fresh lemon juice
1
Tbsp lemon zest
6
slices whole-wheat or sourdough bread
6
oz thinly sliced prosciutto
3
cups arugula
2
tomatoes, sliced
1
Tbsp extra-virgin olive oil
Salt and freshly ground black pepper
ADVERTISEMENT

directions

Step 1

Whisk the mayonnaise, lemon juice, and zest in a small bowl to blend. Set the mayonnaise mixture aside.

Step 2

Toast the bread on a panini grill or griddle until golden brown. Spread the mayonnaise mixture over each slice of toast. Arrange the prosciutto over the toasts, dividing equally. Top with the arugula, then the tomatoes. Drizzle the oil over the sandwiches, then sprinkle with salt and pepper. Cut the sandwiches into 3 equal pieces and serve.

Rate Recipe

My rating for Open Faced PLT
ADVERTISEMENT