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?).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 slice
Sourdough Bread
(Contains Soy, Wheat)
1 unit
Lemon
2 ounce
Prosciutto
2 ounce
Arugula
4 ounce
Ricotta Cheese
(Contains Milk)
1 unit
Peach Jam
1 teaspoon
Chili Flakes
Not included in your delivery
1.5 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
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.
