Breads
Prosciutto, Arugula & Fontina Open-Faced Sandwich
Prosciutto, Arugula & Fontina Open-Faced Sandwich
2
A gourmet quick treat, this method can be used for any type of
open-faced sandwich.
Calories 281 (46% from fat)
carb. 23g
pro. 15g
fat 14gsat. fat 7g
chol. 40mg
sod. 833mg
calc. 181mg
fiber 1g
carb. 23g
pro. 15g
fat 14gsat. fat 7g
chol. 40mg
sod. 833mg
calc. 181mg
fiber 1g
Ingredients
- 2 slices sourdough or other similar rustic bread
- 1 teaspoon extra virgin olive oil
- 6 thin slices prosciutto
- 2 ounces fontina, sliced
- ¹∕³ cup loosely packed arugula
Preparation
- Preheat the toaster oven to Broil on the Broil setting with rack in position A. Insert the broiling rack into the baking pan.
- Brush the bread with the olive oil. Top with the prosciutto, then the cheese.*
- Put the prepared sandwiches on the pan and broil for 2 to 2½ minutes.
- Remove pan from oven. Top with the arugula and serve.
*This sandwich is also equally delicious, but not as visually impressive, with the arugula placed underneath the cheese.
