open-face prosciutto or ham sandwiches
(2 ratings)
We like open-faced sandwiches a lot because then the taste of the meat is not overpowered by a plethora of bread. And it's fewer carbs! As a child, my mom would buy Westpfalian Schinken at a local German butcher shop. That type of ham is the German version of prosciutto. By the way, if you slice up the left over tomato, cucumber and onion and sprinkle with salt and vinegar, you'll have a little salad, too!
(2 ratings)
yield
1 serving(s)
prep time
5 Min
method
No-Cook or Other
Ingredients For open-face prosciutto or ham sandwiches
- PER SERVING
-
1 slicehearty rye bread (or other sturdy bread)
-
1 1/2 - 2 ozthinly slices prosciutto or black forest ham
-
1/2 tspbutter, or to taste
-
1/2 tspcoarse dijon mustard, or to taste
-
2 slicetomato
-
2 slicecucumber
-
kosher salt
-
1 tspgreen onion slices
-
white balsamic vinegar (optional)
How To Make open-face prosciutto or ham sandwiches
-
1Spread butter on bread.
-
2Layer proscuitto/ham on the buttered bread and dab mustard here and there. Add thin slices of tomato and cucumber, salt to taste and sprinkle green onions over all.
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3Optional: splash a small amount of white balsamic vinegar on the tomatoes and cucumbers.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Open-face Prosciutto or Ham sandwiches:
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