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open-face prosciutto or ham sandwiches

(2 ratings)
Linky1 avatar
Recipe by
Carolyn Haas
@Linky1
Whitewater, WI

We like open-faced sandwiches a lot because then the taste of the meat is not overpowered by a plethora of bread. And it's fewer carbs! As a child, my mom would buy Westpfalian Schinken at a local German butcher shop. That type of ham is the German version of prosciutto. By the way, if you slice up the left over tomato, cucumber and onion and sprinkle with salt and vinegar, you'll have a little salad, too!

►
(2 ratings)
yield 1 serving(s)
prep time 5 Min
method No-Cook or Other

Ingredients For open-face prosciutto or ham sandwiches

  • PER SERVING
  • 1 slice
    hearty rye bread (or other sturdy bread)
  • 1 1/2 - 2 oz
    thinly slices prosciutto or black forest ham
  • 1/2 tsp
    butter, or to taste
  • 1/2 tsp
    coarse dijon mustard, or to taste
  • 2 slice
    tomato
  • 2 slice
    cucumber
  • kosher salt
  • 1 tsp
    green onion slices
  • white balsamic vinegar (optional)

How To Make open-face prosciutto or ham sandwiches

  • 1
    Spread butter on bread.
  • 2
    Layer proscuitto/ham on the buttered bread and dab mustard here and there. Add thin slices of tomato and cucumber, salt to taste and sprinkle green onions over all.
  • 3
    Optional: splash a small amount of white balsamic vinegar on the tomatoes and cucumbers.
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