Open Faced Primavera Sandwiches
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
16 thin asparagus spears1 1/2 teaspoons extra-virgin olive oil1/8 teaspoon coarse salt1/8 teaspoon pepper4 large slices artisan bread (1/2 inch)2 tablespoons purchased pesto4 thin slices prosciutto*1 (8-oz.) jar roasted red bell peppers, drained, rinsed, patted dry, sliced (1/2 inch)4 slices mozzarella cheese (1/8 inch)
1. Heat oven to 450°F. Spread asparagus on rimmed baking sheet. Drizzle with oil; sprinkle with salt and pepper. Bake 10 minutes; remove asparagus from baking sheet. Reduce oven temperature to 400°F.
2. Place bread on baking sheet; bake at 400°F. for 10 minutes or until toasted, turning once.
3. Heat broiler. Spread 1/2 tablespoon pesto over each bread slice; top each with prosciutto, peppers, asparagus and cheese.
4. Broil 3 to 5 minutes or until cheese is bubbly and beginning to brown. Serve warm.
TIP *Prosciutto is an Italian-style, salt-cured, unsmoked ham. Deli ham or salami can be substituted.
4 sandwiches
Number of Servings: 4
Recipe submitted by SparkPeople user KYLIE.LANDIS.
2. Place bread on baking sheet; bake at 400°F. for 10 minutes or until toasted, turning once.
3. Heat broiler. Spread 1/2 tablespoon pesto over each bread slice; top each with prosciutto, peppers, asparagus and cheese.
4. Broil 3 to 5 minutes or until cheese is bubbly and beginning to brown. Serve warm.
TIP *Prosciutto is an Italian-style, salt-cured, unsmoked ham. Deli ham or salami can be substituted.
4 sandwiches
Number of Servings: 4
Recipe submitted by SparkPeople user KYLIE.LANDIS.
Nutritional Info Amount Per Serving
- Calories: 263.7
- Total Fat: 9.0 g
- Cholesterol: 20.4 mg
- Sodium: 887.0 mg
- Total Carbs: 28.6 g
- Dietary Fiber: 2.2 g
- Protein: 14.4 g
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