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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! All you have to do is layer on the toppings and dig in. This Really Great Sandwich has crusty sourdough bread, sweet peach jam, salty prosciutto, creamy fresh ricotta, and lemon-kissed arugula for a light-but-filling lunch idea in just 10 minutes. This open-faced beauty may look fancy enough for a knife and fork, but it’s a sandwich! So get in there with your hands (maybe with your pinkies up?).

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Calorie Smart Quick lunches lunch-sandwiches summer-alfresco
Prep: 10 mins
Cook: 10 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 4 slices sourdough bread
  • 1 lemon
  • 2 oz prosciutto
  • 2 oz arugula
  • 4 oz ricotta cheese
  • 1 peach jam
  • 1 tsp chili flakes
  • 1.5 tsp olive oil
  • salt
  • pepper
  • 8 slices sourdough bread
  • 2 lemons
  • 4 oz prosciutto
  • 4 oz arugula
  • 8 oz ricotta cheese
  • 2 peach jams
  • 1 tsp chili flakes
  • 3 tsp olive oil
  • salt
  • pepper

Instructions

  1. • Wash and dry produce. Quarter lemon. Toast sourdough until golden.
    Separate prosciutto and lay flat on a work surface; cut horizontally into
    ½-inch strips.
  2. • In a medium bowl, combine arugula, 1½ tsp olive oil (3 tsp for 4 servings),
    a pinch of salt and pepper, and as much lemon juice as you like.
  3. • Spread a thin layer of ricotta over toasted sourdough. Top with arugula
    mixture, prosciutto strips, and a drizzle of jam. Sprinkle with as many
    chili flakes as you like.
  4. • Divide open-faced sandwiches between plates. Serve with any
    remaining lemon wedges on the side.