Prosciutto, Lettuce and Tomato Sandwiches
Bacon, lettuce and tomato sandwiches are summertime favorites and take on new meaning when they are made from the juciest tomatoes and crunchiest lettuces from the garden. Instead of bacon, Prosciutto di Parma and fresh mozzarella cheese lend just the right touch of Italianism to this American favorite.
Makes 4 Sandwiches
- 8 slices whole grain bread
- 1/3 cup prepared pesto sauce
- 16 thin slices Prosciutto di Parma
- 2 tablespoons extra-virgin olive oil
- 8 large lettuce leaves such as romaine, bib, or radicchio
- 8 thick tomato slices
- 2 (ounce balls) fresh mozzarella cheese each cut intoslices
- Salt to taste
- Fry the prosciutto slices in batches in the olive oil until crispy. Drain on paper towel and set aside.
- Spread a thin layer of pesto sauce over each slice of bread. Place a lettuce leaf on top of the pesto sauce. Add a tomato slice, then a slice of mozzarella cheese. Sprinkle a little salt over the cheese. Top with a prosciutto slice and the second slice of bread. Stick a toothpick in the sandwich and serve.
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