Prosciutto Sandwich Recipe
Elevate lunch with this Prosciutto Sandwich - warm bread stacked with creamy brie, quick-pickled pears and peppery arugula. Feels like a treat from a European cafe, and you don't have to leave the house.
Ingredients
- 2 take-and-bake demi baguettes 12 ounces total
- 6 ounces brie cheese
- ¼ cup apple cider vinegar
- Pinch kosher salt
- 1 D’Anjou pear cored and thinly sliced
- ¼ cup mayonnaise
- 4 teaspoons whole grain Dijon mustard
- 2 teaspoon honey
- 5 ounces thinly sliced prosciutto
- 2 cups packed arugula
Instructions
- Preheat oven and bake baguettes 2 minutes less than package instructions. Leave oven on.
- Meanwhile, thinly slice brie and allow it to sit at room temperature.
- In medium bowl, stir together cider vinegar and salt. Add pear slices and toss to coat. Let sit while preparing other ingredients, tossing occasionally.
- In small bowl, stir together mayonnaise, mustard, and honey until smooth.
- While baguettes are still warm from baking, slice lengthwise in half. Divide brie over cut sides of bottom bread halves and return those halves to oven for 2 minutes.
- Spread cut side of top bread halves with mayonnaise mixture.
- Remove bread with brie from oven and top brie with prosciutto, drained pickled pear slices and arugula. Close with top halves of bread. Slice sandwiches in half and serve right away.
Calories: 650kcal, Carbohydrates: 52g, Protein: 22g, Fat: 39g, Saturated Fat: 14g, Polyunsaturated Fat: 10g, Monounsaturated Fat: 13g, Trans Fat: 0.1g, Cholesterol: 72mg, Sodium: 1176mg, Potassium: 352mg, Fiber: 4g, Sugar: 12g, Vitamin A: 526IU, Vitamin C: 3mg, Calcium: 195mg, Iron: 4mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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