Being overcharged for an artery clogging breakfast and left hungry afterward isn't my idea of a quality meal. Less greasy than bacon, prosciutto is easier to digest. Not to imply that prosciutto is a healthy alternative to bacon. It contains its fair share of fat and sodium. However, because it is sliced thin, I can stack a normal portion into the illusion of a larger serving size. We eat with our eyes after all. Then I'll pair the sandwich with a piece of fruit or freshly squeezed juice to round it out.
Whether your palette is simple, classic or gourmet, try this prosciutto sandwich for a satisfying way to enjoy a Sunday brunch or picnic.
Sundried Tomato Pesto:
7-10 ounce jar sun-dried tomatoes in extra virgin olive oil
1 tablespoon lemon juice
3 garlic cloves
1/4 cup slivered almonds
1 small bell pepper
1 small handful fresh basil or baby spinach leaves
1/4 cup parmesan cheese
8 slices prosciutto, sliced thin and separated
4 soft rolls
4 slices mozzarella cheese
1 large grilled bell pepper, quartered
Pour the jar of tomatoes, along with all of the oil, into a food processor or blender. Add the lemon juice, garlic, almonds and pepper. Blend into a smooth puree. Then add the basil or spinach leaves, continuing to blend before adding the cheese. Use a rubber spatula to scrape the pesto back into the leftover tomato jar and set aside.
Place each slice of prosciutto into a large-size skillet. Cook on medium-high until both sides of the prosciutto slices are browned, about 2 minutes per side. Slice the rolls in half and toast under a broiler until golden brown. Remove from heat. Spread a spoonful of the pesto onto the bottom of each roll. Add the cheese and return to the broiler until cheese is slightly melted. Remove from broiler and top with another spoonful of pesto. Add a layer of pepper and prosciutto, covering with the bread tops. Serve with juice or fresh fruit. Cover and refrigerate any leftover pesto for up to 7-10 days.
Yield: 4 servings