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Open-faced arugula, heirloom tomato and prosciutto sandwich

Time 25 minutes
Yields Serves 4
Open-faced arugula, heirloom tomato and prosciutto sandwich
1

Heat a grill pan over medium-high heat until hot.

2

Lightly brush both sides of the bread slices with 1 tablespoon olive oil. Grill the bread until golden brown, about 2 minutes, then turn and grill the second side about 1 to 2 minutes. Rub the bread with the cut clove of garlic. Set aside.

3

For the vinaigrette, combine the balsamic vinegar and shallots. Whisk in 2 tablespoons olive oil. Toss the arugula with enough dressing to coat.

4

Divide the arugula onto grilled bread slices. Top each with three slices heirloom tomatoes. Sprinkle with fleur de sel, cracked black pepper, then torn basil and snipped chives. Drizzle over a little olive oil and balsamic vinegar. Top each sandwich with a slice of prosciutto.


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