In spite of my country farm beginnings, red meat is less prominent within my diet with each passing year. Yet every once in awhile, something as simple as a conversation will give me a hankering for it. But even when I crave a food like red meat, bread or mayonnaise, I try to make it as healthy as I can without sacrificing flavor. For example, in lieu of greasy bacon, prosciutto can be used more sparingly while still imparting a ton of satisfying flavor. A whole grain roll is the best bread option, but if one is unavailable, consider a white flour roll if the size is not much greater than a dinner roll, or if it contains nutrient rich seeds. There are also many heart healthy substitutions for mayonnaise on the market that taste just as good as the real thing.
This twist on an old classic replaces bacon with a bit of prosciutto, includes an eggless pesto mayonnaise and a few store-bought ingredients to make life easier.
If you like this version, check out a similar post for a breakfast sandwich here: Prosciutto & Sun-Dried Tomato Pesto Sandwiches.
4 ounces thinly sliced prosciutto
2 soft whole grain or seeded ciabatta rolls, halved
4 romaine lettuce leaves, halved crosswise
1 tomato, thinly sliced
2 tablespoons Vegenaise or mayonnaise
2 tablespoons store-bought basil pesto
In a non-stick fry pan, cook the prosciutto until both sides are browned. Remove from heat and drain on a paper towel.
Stack the lettuce, prosciutto and tomato onto the bottom halves of the rolls. Spread the Vegenaise and pesto over the cut side of the top halves of the rolls. Press the top halves of the ciabatta rolls, pesto side down, onto the sandwich and secure with a sandwich pick. Serve warm.
Yield: 2 servings