Best Prosciutto Lettuce And Tomato Sandwich Recipes

PROSCIUTTO, LETTUCE, AND TOMATO SANDWICH

Prosciutto, Lettuce, and Tomato Sandwich image

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

Ingredients

2 tablespoon pesto
4 slices whole grain bread, such as nature's own life whole grain sugar free bread
6 thin slices prosciutto
1 cup lightly packed baby arugula
4 slices tomato

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

TOMATO PROSCIUTTO BRUSCHETTA

Tomato Prosciutto Bruschetta image

Provided by Geoffrey Zakarian

Categories appetizer

Time 1h10m

Yield 4 servings

Number Of Ingredients 9

Ingredients

12 slices prosciutto
1/4 cup extra-virgin olive oil, or more as needed
Six to eight 1/2-inch-thick slices Italian sesame loaf
Kosher salt and freshly ground black pepper
2 small cloves garlic
2 large heirloom tomatoes, diced (about 2 cups)
1/2 cup fresh basil leaves, roughly chopped
1/4 cup Kalamata olives, pitted and chopped
1/4 cup grated Parmigiano-Reggiano

Steps:

Preheat the oven to 400 degrees F.
Lay the prosciutto on a parchment-lined sheet tray. Bake until darkened and crispy, 10 to 12 minutes. Allow to cool fully, and then break up the prosciutto into pieces. Set aside.
Heat 2 ounces (1/8 cup) olive oil in a large saute pan over medium heat. Add half of the bread and let cook until the underside begins to brown, about 3 minutes, then flip the bread and finish the other side, about 3 minutes more. Sprinkle with salt and pepper. Remove from the pan and rub both sides with a garlic clove to perfume the toast. Wipe out the pan and repeat again with the remaining oil and bread.
Place the chopped tomatoes in a medium bowl. Grate the remaining clove garlic on a fine grater into the tomatoes. Add the basil, olives and half the Parmesan. Season with salt and pepper. Arrange the bread on a serving platter. Top the toasted garlic bread with the tomato mixture, then top with the crispy prosciutto pieces. Sprinkle with the remaining Parmesan.