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Open-Faced Prosciutto & Jam Sandwiches with Ricotta & Arugula

Italian · Serves 2

Open-Faced Prosciutto & Jam Sandwiches

with Ricotta & Arugula

The only thing better than a really great sandwich is one that takes just minutes to prepare! Yep, all you have to do is assemble and dig in. This Really Great Sandwich has crusty sourdough bread, sweet peach jam, salty prosciutto, creamy fresh ricotta, and a tangle of lemon-kissed, peppery arugula. All dressed up, this open-faced beauty looks fancy enough to approach with a knife-and-fork, but it’s a sandwich, so get in there with your hands, maybe with your pinkies up.

Italian
Main Course
Difficulty
medium
Rating
No ratings yet

Instructions

4 steps
  1. 1

    Wash and dry produce. Quarter lemon. Toast sourdough until golden. Separate prosciutto and lay flat on a work surface; cut horizontally into 1⁄2-inch strips.

  2. 2

    In a medium bowl, combine arugula, 1 1⁄2 tsp olive oil (3 tsp for 4 servings), a pinch of salt and pepper, and as much lemon juice as you like.

  3. 3

    Spread a thin layer of ricotta over toasted sourdough. Top with arugula mixture, prosciutto strips, and a drizzle of jam. Sprinkle with as much chili flakes as you like.

  4. 4

    Divide open-faced sandwiches between plates. Serve with any remaining lemon wedges on the side.

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