Name: Crispy Prosciutto, Peach & Mozzarella Sandwich with Italian Salad
Cook time: 25 min
Total time: 25 min
Yield: Serves 6
Ingredients: 1 ½ (170 ml) jars artichoke hearts, marinated; 1 ½ (227 g) pkgs fresh mozzarella cheese; 90 ml Italian salad dressing; 3 peaches; 24 slices prosciutto; 3 hearts romaine hearts; 3 tomatoes; 12 slices whole grain bread; black pepper; mayonnaise; salt

Crispy Prosciutto, Peach & Mozzarella Sandwich with Italian SaladCrispy Prosciutto, Peach & Mozzarella Sandwich with Italian Salad — a 25-minute lunch recipe with 11 ingredients, serving 6.Ingredients

1 ½ (170 ml) jars artichoke hearts, marinated

1 ½ (227 g) pkgs fresh mozzarella cheese

90 ml Italian salad dressing

3 peaches

24 slices prosciutto

3 hearts romaine hearts

3 tomatoes

12 slices whole grain bread

black pepper

mayonnaise

salt

Instructions

Preheat oven to broil on high and position rack under the broiler.

Wash and dry the fresh produce.

Divide prosciutto between two large baking sheet pans and arrange in an single layer. Working in batches, place in the oven and broil until crispy, 2-3 minutes. Remove from oven.

Meanwhile, quarter peaches lengthwise (around the pit); twist quarters to separate, then remove and discard pit. Cut each quarter into thin wedges and place on a large plate.

Thinly slice tomatoes, then season with salt and pepper; add to the plate with the peach.

Thinly slice mozzarella into rounds; add to the plate.

Add one lettuce leaf per sandwich to the plate and set aside. Chop or tear remaining lettuce into bite-sized pieces and place in a large bowl.

Drain and thinly slice artichokes; add to the bowl with the lettuce and set aside.

Toast bread if desired.

Spread mayo over each bread slice. Layer half of the slices with lettuce, tomato, mozzarella, peach, and crispy prosciutto. Close with remaining bread slices.

Add dressing to the bowl with the lettuce and artichokes; toss to combine the salad.

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

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