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Mozzarella, Basil, & Prosciutto Sandwich with Lemon Arugula Salad

Author Emily Weeks, RDN, LD

Ingredients

  • 8 slices whole grain bread
  • 12 slices prosciutto
  • 2 small pkgs fresh basil washed and leaves separated
  • 1 8 oz block mozzarella cheese, thinly sliced
  • 2 tbsp butter unsalted
  • 2 lemons
  • ¼ cup white wine vinegar
  • ¼ cup extra virgin olive oil
  • ½ tsp salt
  • 2 tsp honey
  • 1 oz Parmesan cheese
  • 1 5 oz pkg baby arugula

Instructions

  1. Preheat a grill pan or nonstick skillet over medium heat.
  2. Layer the bread with slices of proscuitto, basil leaves, and sliced mozzarella.
  3. Coat the grill pan with 1 Tbsp butter or oil.
  4. Place the sandwiches in the pan and cook until the bottom is golden brown, 2-4 minutes.
  5. Remove the sandwiches to a plate and add more butter to the pan; return the sandwiches to the pan, browned-side-up, and cook until golden brown on the other side and the cheese is melted, 2-4 minutes.
  6. While the sandwiches cook, juice the lemons into a large bowl. Whisk in the vinegar, oil, salt, and honey.
  7. Use a vegetable peeler to shave the Parmesan into strips.
  8. Add the arugula and shaved Parmesan to the bowl with the dressing and toss to combine.
  9. Serve the salad alongside the sandwiches.