Open-Face Prosciutto, Avocado, and Arugula Sandwiches
- Total Time
avocado1 medium, ripe, halved, pitted, and peeled
chives1 Tbsp, minced fresh
lemon zest¼ tsp, grated
fresh lemon juice2 Tbsp
table salt¼ tsp
black pepper¼ tsp, cracked
reduced-calorie bread4 slice(s), whole-grain variety, toasted
prosciutto4 oz, 8 thin slices
arugula1 ½ cup(s), lightly packed, baby variety
fresh radish(es)4 medium, thinly sliced
extra virgin olive oil2 tsp
- 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