Open faced PLT

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Ingredients

  • 110g mayonnaise
  • 1 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 6 slices whole-wheat or sourdough bread
  • 170g thinly sliced prosciutto
  • 3 handfuls of rocket
  • 2 tomatoes, sliced
  • 1 tbsp extra-virgin olive oil
  • Salt and freshly ground black pepper

Use imperial measurements

Method

How to make Open faced PLT

1) Whisk the mayonnaise, lemon juice, and zest in a small bowl to blend. Set the mixture aside.

2) Toast the bread on a panini grill or griddle until golden brown. Spread the mayonnaise mixture over each slice of toast. Arrange the prosciutto over the toasts, dividing equally. Top with the rocket, then the tomatoes. Drizzle the oil over the sandwiches, then sprinkle with salt and pepper. Cut the sandwiches into 3 equal pieces and serve.

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