open-face prosciutto or ham sandwiches

Name: Open-face Prosciutto or Ham sandwiches
Prep time: 5 min
Yield: 1
Cuisine: American
Ingredients: ## PER SERVING; 1 slice(s) hearty rye bread (or other sturdy bread); 1 1/2 - 2 ounce(s) thinly slices prosciutto or black forest ham; 1/2 teaspoon(s) butter, or to taste; 1/2 teaspoon(s) coarse dijon mustard, or to taste; 2 slice(s) tomato; 2 slice(s) cucumber; - kosher salt; 1 teaspoon(s) green onion slices; - white balsamic vinegar (optional)

(2 RATINGS)

9 Pinches 6 Photos

Carolyn Haas

Whitewater, WI

Updated on May 7, 2018

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!

Rate

prep time 5 Min

cook time

method No-Cook or Other

yield 1 serving(s)

Ingredients

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

How To Make open-face prosciutto or ham sandwiches

Step 1

Spread butter on bread.

Step 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.
Step 3

Optional: splash a small amount of white balsamic vinegar on the tomatoes and cucumbers.
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