Open-Faced Prosciutto & Jam Sandwiches
with Ricotta & Arugula
From Hello Fresh
Total Time: 10 minutes
Yield: 2 servings
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).
Ingredients
4 slices, sourdough bread
2 ounces prosciutto
4 ounces ricotta cheese
1 teaspoon chilli flakes
1 lemon
2 ounces arugula
2-3 Tablespoons peach jam
1 ½ teaspoons olive oil
pepper
kosher salt
Instructions
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.
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.
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.
Divide open-faced sandwiches between plates. Serve with any remaining lemon wedges on the side.
Original recipe from Hello Fresh