Open-face prosciutto, avocado, and arugula sandwiches
7
Points®
Total time: 22 min • Prep: 10 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
Flavorful baby arugula is a versatile green to keep on hand and pairs well with salty prosciutto and creamy avocado. Here, it adds a peppery punch to these open-face sandwiches, but it's also as a great substitute for basil in pesto or for spinach in a dip. Crunchy, refreshing, and filling, this sandwich hits all the right flavor profiles and looks great doing so since you're not closing it up with another slice of bread.
Ingredients
Avocado
1 medium, ripe, halved, pitted, and peeled
Chives
1 Tbsp, minced fresh
Lemon zest
¼ tsp, grated
Fresh lemon juice
2 Tbsp
Table salt
¼ tsp
Black pepper
¼ tsp, cracked
Reduced-calorie bread
4 slice(s), whole-grain variety, toasted
Prosciutto
4 oz, 8 thin slices
Arugula
1½ cup(s), lightly packed, baby variety
Radishes
4 medium, thinly sliced
Extra virgin olive oil
2 tsp
Instructions
1
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.
2
Spread avocado mixture evenly on one side of each slice of bread. Top each with 2 slices prosciutto.
3
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.
4
Per serving: 1 open-face sandwich
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