Prosciutto, Arugula & Fontina Open-Faced Sandwich

Cuisinart original

A gourmet quick treat, this method can be used for any type of
open-faced sandwich.






  • 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

Nutritional information

Calories 281 (46% from fat) • carb. 23g • pro. 15g • fat 14g  sat. fat 7g • chol. 40mg • sod. 833mg • calc. 181mg • fiber 1g


  1. Preheat the toaster oven to Broil on the Broil setting with rack in position A. Insert the broiling rack into the baking pan.
  2. Brush the bread with the olive oil. Top with the prosciutto, then the cheese.*
  3. Put the prepared sandwiches on the pan and broil for 2 to 2½ minutes.
  4. 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.