Photo: Open Faced PLT Recipe
Ingredients
- 1/2 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 tablespoon lemon zest
- 6 slices whole-wheat or sourdough bread
- 6 ounces thinly sliced prosciutto
- 3 cups arugula
- 2 tomatoes, sliced
- 1 tablespoon extra-virgin olive oil
- Salt and freshly ground black pepper
Directions
Whisk the mayonnaise, lemon juice, and zest in a small bowl to blend. Set the mayonnaise mixture aside.
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.
Serves: 6; Calories: 296; Total Fat 21 grams; Saturated Fat: 4 grams; Protein: 12 grams; Total carbohydrates: 15 grams; Sugar: 3 grams Fiber: 3 grams; Cholesterol: 29 milligrams; Sodium: 1,133 milligrams
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By melanieups_4413765
Wichita, KS
on August 04, 2010
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I love this recipe! Sooo good! But I live 40 miles from anywhere that sells prosciutto so I heat up some bacon grease in a pan (2-3 tbsp and slighly "fry" deli ham slices to make up for it. It comes out great! Just don't let the ham sit in the grease for more than a few seconds or it gets hard!
By Foodlover31Davis
Davis, CA
on April 26, 2008
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I really liked this sandwich, which I made with two pieces of bread rather than an open faced. Warning on the recipe: you do need to bake the prosciutto in the oven (350 for about 18 minutes or until crispy. Giada says this on the show, but it is not reflected in the written recipe, which could confuse someone who did not see the episode that demonstrated this recipe.
By fakesmile086_96...
Winfield, IL
on March 30, 2008
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Not only did these look beautiful, but they tasted yummy as well. I gave it a 4/5 because my family thought the lemon in the mayo was a bit overpowering. Next time I will use less lemon juice and zest.
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