Open Faced PLT

Name: Open Faced PLT
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 6
Cuisine: Global
Ingredients: 710 milliliters arugula; 1 Tbsp fresh lemon juice; 1 Tbsp lemon zest; 118 milliliters mayonnaise; 1 Tbsp extra-virgin olive oil; 170 grams thinly sliced prosciutto; 6 servings Salt and freshly ground black pepper; 6 slices whole-wheat or sourdough bread; 2 tomatoes, sliced

Open Faced PLT might be just the side dish you are searching for. Watching your figure? This dairy free recipe has 451 calories, 11g of protein, and 29g of fat per serving. This recipe serves 6. This recipe covers 14% of your daily requirements of vitamins and minerals. A mixture of tomatoes, lemon juice, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 15 minutes. If you like this recipe, take a look at these similar recipes: Open-Faced NY Strip, Open-faced Omelet, and Open-Faced Reubens.

Instructions

Watch how to make this recipe.

Whisk the mayonnaise, lemon juice, and zest in a small bowl to blend. Set the mayonnaise mixture aside.

Ingredients you will need

Lemon Juice

Mayonnaise

Equipment you will use

Whisk

Bowl

Toast the bread on a panini grill or griddle until golden brown.

Ingredients you will need

Sandwich Bread

Equipment you will use

Panini Press

Frying Pan

Spread the mayonnaise mixture over each slice of toast. Arrange the prosciutto over the toasts, dividing equally. Top with the arugula, then the tomatoes.

Ingredients you will need

Mayonnaise

Prosciutto