Recipe

Open Faced Sandwich Of Roquefort Prosciutto And Arugula Recipe


Open Faced Sandwich Of Roquefort Prosciutto And Arugula Recipe Grizzlybear / All my dishes
1 year, 6 months ago
This recipe lets you use your choice of flavors
Prep:15m Cook:20m Servings:4

Grizzlybear

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Ingredients
  • 4 thick slices of a good country style bread
  • 1/3 cup virgin olive oil
  • 1 garlic clove, cut in half
  • 2 Tablespoons balsamic vinegar
  • 1/2 teaspoon brown sugar
  • 3 oz. arugula
  • 4 slices prosciutto
  • 4 oz. crumbled Roquefort
  • 10 walnut halves, lightly toasted

Directions
  1. Prepare the bread in one of these ways:
  2. A. Preheat a grill. Brush one side of the bread with some olive oil and grill for about 1 minute. Turn over and grill another minute. Rub one side with the cut garlic or. .
  3. B. Toast the bread in a toaster. Lightly brush one side with some olive oil, then rub the side with the oil with the cut garlic.
  4. 1. Whisk the vinegar and brown sugar together.
  5. 2. Slowly dribble in the rest of the olive oil into the vinegar/sugar, while whisking constantly.
  6. 3. Toss the arugula with half of the vinaigrette.
  7. 4. Top each tartine with the prosciutto and the arugula.
  8. To serve:
  9. Sprinkle the cheese over each tartine and top with the walnut halves. Drizzle withe remaining dressing and serve.

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Comments

minitindel 1 year, 5 months ago said:
OK GO AHEAD I DARE TO YOU TO MAKE THIS FOR ME. LOL LOL LOL LOL IT SOUNDS REALLY GOOD GRIZZ


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