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Open Faced PLT

  • 5minutes

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Source: www.foodnetwork.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 1/2 cup mayonnaise

  2. 1 tablespoon fresh lemon juice

  3. 1 tablespoon lemon zest

  4. 6 slices whole-wheat or sourdough bread

  5. 6 ounces thinly sliced prosciutto

  6. 3 cups arugula

  7. 2 tomatoes , sliced

  8. 1 tablespoon extra-virgin olive oil Salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. 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.

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