Archive for Tuesday, August 29, 2006

Arugula, tomato and prosciutto sandwich

August 29, 2006


4 slices rustic bread, cut 1/2-inch thick

3 tablespoons olive oil, divided, plus 1/2 teaspoon for drizzling

1 large clove garlic, cut in half

2 teaspoons balsamic vinegar plus 1/2 teaspoon for drizzling

2 teaspoons minced shallots

4 cups wild baby arugula

12 thin slices heirloom tomatoes (1 yellow, 1 red, 1 green)

Fleur de sel

Freshly ground black pepper

2 teaspoons torn basil leaves

2 teaspoons snipped chives

4 thin slices prosciutto

Heat a grill pan over medium-high heat until hot. Lightly brush both sides of the bread slices with 1 tablespoon olive oil. Grill the bread until golden brown, about 2 minutes, then turn and grill the second side about 1 to 2 minutes. Rub the bread with the cut clove of garlic. Set aside. For the vinaigrette, combine the balsamic vinegar and shallots. Whisk in 2 tablespoons olive oil. Toss the arugula with enough dressing to coat. Divide the arugula onto grilled bread slices. Top each with three slices heirloom tomatoes. Sprinkle with fleur de sel, cracked black pepper, then torn basil and snipped chives. Drizzle over a little olive oil and balsamic vinegar. Top each sandwich with a slice of prosciutto. Servings: four.


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