Proscuitto and Pear on Sprouted Grains ignite nostalgic feelings for Italy. This rustic beauty is as wholesome as the
breads ingredients and inspires the average sandwich to experiment with different flavour profiles. Perfect for an
afternoon luncheon with the gals or decadent lunchbox item, this sandwich will have you saying "buonissimo!"
2 slices
Stonemill Sprouted Grains, 3 Grain Bread
2
2 tsp
extra virgin olive oil, divided
10 mL
3 thin slices
proscuitto
3
3 thin slices
Bartlett or Bosc pear
3
2 slices
aged cheddar
2
8
arugula leaves
8
Drizzle each slice of Stonemill with 5 mL (1 tsp) of olive oil, and arrange oil sides up on a work surface. Place the
sliced pear, proscuitto, cheese and arugula leaves on one slice of bread. Close the sandwich with the second slice of
bread, oil side down. Slice in half and serve.
Makes 1 serving.
Tip: When figs are in season, they make a great substitute for the pear.
PER SERVING: about 515 cal, 30.5 g pro, 34 g fat (14.3 g sat. fat), 26 g carb, 4 g fibre, 87.5 mg chol, 1350 mg sodium..%
RDI: 37% calcium, 12% iron, 25% vit. A, 8% vit C.
