Mozzarella, Tomato & Prosciutto Sandwich

• servings: 4 servings
• total time: 10 minutes

Ingredients

1 (8-ounce) whole-wheat baguette, quartered crosswise

2 tablespoons extra-virgin olive oil

1 cup loosely packed baby arugula

2 teaspoons balsamic vinegar

5 ounces sliced prosciutto (about 12 slices), torn into pieces

4 ounces fresh mozzarella cheese, torn into pieces

8 fresh basil leaves, torn

4 (1/4-inch-thick) tomato slices, halved crosswise

Directions

Position rack in upper third of oven; preheat oven to broil. Line a baking sheet with parchment paper. Cut each baguette piece in half horizontally; place cut-side up on the prepared baking sheet. Drizzle the cut sides evenly with oil. Broil until toasted and golden brown, 2 to 3 minutes. Transfer, cut-side up, to a clean work surface or platter.

Place arugula in a small bowl; add balsamic vinegar and toss to coat. Arrange half of the prosciutto pieces evenly on the bottom baguette halves. Top evenly with mozzarella, basil, tomato slices, the remaining prosciutto and the arugula mixture. Replace top baguette halves.

Nutrition

• Calories: 356 kcal
• Total Fat: 20 g
• Saturated Fat: 7 g
• Unsaturated Fat: 6 g
• Cholesterol: 52 mg
• Sodium: 898 mg
• Total Carbohydrate: 25 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 18 g