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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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