Rhea's Rundown
This sandwich is out of this world and could not be easier to make! I used a Danish blue cheese for it’s sharp, salty taste. I imagine this sandwich heated until the cheese is melty, maybe with Brie even, would be amazing. Try to get arugula and not baby arugula since the larger, flatter leaves will lay better in the sandwich. I went without the shallot since the grocery store was out, but the red wine vinegar and olive oil that the arugula is tossed in lends more than enough flavor. Combined with the bursting sweetness of the pear, and the sharpness of the cheese it’s a flavor sensation.
Ingredients – Serves 4
- 8 slices 100% multigrain ead
- 1 tablespoon butter, softened
- 3 cups arugula
- 1 medium shallot, thinly sliced
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons red wine vinegar
- 1/8 teaspoon ground black pepper
- 2 ounces thinly sliced prosciutto
- 1 ripe pear, cored and thinly sliced
- 2 ounces blue cheese, sliced
Directions
1. Preheat oiler.
2. Arrange ead in a single layer on a baking sheet; oil 3 minutes or until toasted. Turn ead slices over; spread butter evenly over ead slices. Broil 2 minutes or until toasted.
3. Combine arugula and shallot in a medium bowl. Drizzle arugula mixture with oil and vinegar; sprinkle with pepper. Toss well to coat. Divide arugula mixture evenly among 4 ead slices, buttered side up; top evenly with prosciutto. Divide pear slices and cheese evenly among sandwiches; top each sandwich with one ead slice, buttered side down.
“Prosciutto, Pear, and Blue Cheese Sandwiches.” Cooking Light: 20-Minute Meals! Time Inc. Lifestyle Group. 2015. Print.
Rhea Torreon
