Open-face Prosciutto or Ham sandwiches

Carolyn Haas


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 votes

5 Min
No-Cook or Other



  • 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
  • 2 slice
  • ·
    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.

Printable Recipe Card

About Open-face Prosciutto or Ham sandwiches

Course/Dish: Sandwiches
Main Ingredient: Pork
Regional Style: American

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