Crispy Prosciutto PLT! A new take on the classic “BLT” using crispy prosciutto instead of bacon and features a quick lemony garlic aioli that brightens all the flavors in the sandwich. A perfect go-to quick meal in the summer when tomatoes are in season and comes together in ~15 minutes!
Ingredients
4-6 oz prosciutto
2 medium/large tomatoes, sliced into ¼ inch slices
1 head small bibb or butter lettuce, washed
4 slices rustic bread, or whatever bread you have on hand, sliced into ½ inch slices
¼ cup mayo
1 teaspoon fresh lemon juice
½ teaspoon lemon zest
¼ teaspoon black pepper
2 cloves garlic, finely minced or grated
1-2 tablespoons olive oil
Optional:
1 avocado, sliced
Sub regular mayo for garlic aioli, or reduce cloves to 1 if you find it too strong.
Instructions
Preheat broiler to 475 degrees.
Place prosciutto on baking sheet lined with parchment. Place under broiler for 3-5 min or until crispy; remove.
Make aioli by combining ¼ cup mayo, 1 teaspoon fresh lemon juice, ½ teaspoon lemon zest, ¼ teaspoon black pepper, 2 cloves garlic (minced or grated).
Slice bread into ½ inch slices. Heat a medium size skillet over medium heat.
Drizzle both sides of each slice of bread with ~1 teaspoon olive oil and place in pan to toast for ~3-4 min on each side, or until golden.
Assemble sandwiches by spreading 1-2 teaspoons aioli on both slices of bread, then lay 1-2 pieces of lettuce, then 3-4 pieces of crispy prosciutto, then 3-4 slices of tomato (you want lettuce touching one piece of bread and tomato touching the other). Salt and pepper tomato and add the other slice of bread with aioli on top.
Cut in half or eat whole and enjoy!
Recipe by Peach and the Cobbler - REAL food + Holistic Health + Self Love at https://www.peachandthecobbler.com/crispy-prosciutto-blt/