Recipe of the Month - September 2010

ITALIAN BLT


This isn’t your ordinary BLT. This Italian BLT has so much flavor you won’t

want to eat a BLT any other way.


4 slices prosciutto
4 slices whole wheat bread, toasted
1 cup baby spinach, washed and patted dry
1 yellow or heirloom tomato, sliced
¼ cup mayonnaise
1 lemon
freshly ground black pepper

Preheat the oven to 350 degrees Fahrenheit.
Line a baking sheet with foil and spray with cooking spray. Place the prosciutto slices on top of the foil and bake for 18 minutes.
In a small bowl, mix the mayonnaise with the grated zest of the lemon and the juice from ¼ of the lemon. Save the rest of the lemon for a garnish for your drinks. Spread 1 teaspoon of the mayonnaise-lemon mixture onto all 4 slices of toast. Top 2 of the toast slices with the spinach and 2 – 3 tomato slices. Sprinkle the tomato slices with freshly ground black pepper. Then top with 2 slices of prosciutto, top with the other toast slice, and cut the sandwich in half.
Serves 2.