Open-face prosciutto, avocado, and arugula sandwiches
1 medium, ripe, halved, pitted, and peeled
1 Tbsp, minced fresh
¼ tsp, grated
Fresh lemon juice
¼ tsp, cracked
4 slice(s), whole-grain variety, toasted
4 oz, 8 thin slices
1½ cup(s), lightly packed, baby variety
4 medium, thinly sliced
Extra virgin olive oil
- Coarsely mash avocado in medium bowl. Add chives, lemon zest, 1 tablespoon of lemon juice, 1/8 teaspoon of salt, and 1/8 teaspoon of pepper and stir to combine.
- Spread avocado mixture evenly on one side of each slice of bread. Top each with 2 slices prosciutto.
- Place arugula and radishes in medium bowl. Add oil, remaining 1 tablespoon lemon juice, remaining 1/8 teaspoon salt, and remaining 1/8 teaspoon pepper and toss gently to coat. Top sandwiches with arugula mixture.
- Per serving: 1 open-face sandwich