Prosciutto, Lettuce and Tomato Sandwiches with Lemon Basil Mayonnaise

Temps & Portions
4 servings
15 min temps de préparation =
15 min cuisson
Ingrédients
  • LEMON BASIL MAYONNAISE: 5484
  • 1/3 cup mayonnaise 5485
    Great Value Real Mayonnaise 890ML
    $3.28 • Chq
  • 2 tbsp chopped fresh basil 5486
    Fresh Basil
    $3.36 • Paq
  • 1 tsp grated lemon zest 5487
    Lemon 1EA
    $0.76 • Chq
  • 1 tbsp freshly squeezed lemon juice 5488
  • 1tsp Dijon mustard 5489
    Great Value Prepared Dijon Mustard 325ML
    $2.00 • Chq
  • 1 pkg (100g) Marcangelo Prosciutto 5490
  • 8 slices country bread, toasted 5491
    Dempster’s White Bread 675G
    $2.79 • Chq
  • 8 tomato slices 5492
    Tomato Roma 1EA
    $0.87 • Chq
  • Pinch each salt and pepper 5493
  • 8 lettuce leaves 5494
    Lettuce Green Leaf 1EA
    $3.36 • Chq
Instructions
  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.