Name: Prosciutto, Pear & Blue Cheese Sandwich with Spinach-Mushroom Salad
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkg baby spinach; 1 ½ (113 g) pkg crumbled blue cheese; 3 pears; 24 slices prosciutto; ½ medium red onion; 0.34 kg white mushrooms; 12 slices whole grain bread; balsamic vinegar; black pepper; Dijon mustard; extra virgin olive oil; honey; mayonnaise; salt

Prosciutto, Pear & Blue Cheese Sandwich with Spinach-Mushroom SaladProsciutto, Pear & Blue Cheese Sandwich with Spinach-Mushroom Salad — a 30-minute dinner recipe with 14 ingredients, serving 6.Ingredients

1 ½ (142 g) pkg baby spinach

1 ½ (113 g) pkg crumbled blue cheese

3 pears

24 slices prosciutto

½ medium red onion

0.34 kg white mushrooms

12 slices whole grain bread

balsamic vinegar

black pepper

Dijon mustard

extra virgin olive oil

honey

mayonnaise

salt

Instructions

Preheat oven to broil on high and position rack about 6-inches from the top.

Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

Place oil, vinegar, Dijon, honey, salt, and pepper in a large bowl; whisk to combine the dressing.

Thinly slice mushrooms and add to the bowl with the dressing; set aside.

Divide bread slices between two baking sheet pans. Working in batches, place each baking sheet in the oven and broil until toasted, 1-2 minutes. Remove from oven.

Meanwhile, peel and thinly slice onion.

Quarter, core, and thinly slice pears.

Spread mayo and Dijon over half of the toasted bread slices. Layer a small handful of spinach, onion, pear, prosciutto, and blue cheese over top (reserving remaining spinach for the salad). Close with remaining toast slices.

Add remaining spinach to the bowl with the dressing and mushrooms; toss to combine the salad.

To serve, divide sandwiches and salad between plates. Enjoy!

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