Prosciutto, Lettuce and Tomato Sandwiches with Lemon Basil Mayonnaise

Time & Servings
4 servings
15 min ready time =
15 min cooking
Ingredients
  • LEMON BASIL MAYONNAISE: 5484
  • 1/3 cup mayonnaise 5485
    Hellmann's Mayonnaise Real 1.8L
    $8.46 • Ea
  • 2 tbsp chopped fresh basil 5486
  • 1 tsp grated lemon zest 5487
    Lemons ~2KGS
    $11.29 • Ea
  • 1 tbsp freshly squeezed lemon juice 5488
  • 1tsp Dijon mustard 5489
    Maille Dijon Originale Mustard 800ML
    $6.43 • Ea
  • 1 pkg (100g) Marcangelo Prosciutto 5490
  • 8 slices country bread, toasted 5491
    Villaggio Original Thick Sliced Italian Style Bread White (2PK) 1.35KG
    $5.07 • Ea
  • 8 tomato slices 5492
    Tomatoes on the Vine ~ 3LB
    $9.03 • Ea
  • Pinch each salt and pepper 5493
  • 8 lettuce leaves 5494
    Naked Leaf Boston Lettuce 2EA
    $11.30 • Ea
Directions
  1. Preheat oven to broil setting.
  2. Lemon Basil Mayonnaise: Stir together mayonnaise, basil, lemon zest and juice and mustard until combined.
  3. Arrange Marcangelo prosciutto in single layer on aluminum foiled lined rimmed baking sheet. Broil, 6-inches from broiler and turning once, until slightly crisp, 5 to 8 minutes.
  4. Spread mayonnaise evenly over all 8 slices of bread. Arrange 2 tomato slices on each of 4 bread slices. Sprinkle with salt and pepper. Layer lettuce over and then prosciutto. Top with remaining bread slices.

Tips


• For an added layer of creaminess, place slices of ripe avocado on top of lettuce.

• Rub a cut clove of garlic over the toasted bread for extra flavour.

• This is also incredibly delicious with Marcangelo Coppa or Speck.

• Regular leaf lettuce can easily be substituted with arugula, kale, or even radicchio.