I love a BLT because it’s crunchy and creamy (the mayo), and has a meaty flavor. And I love prosciutto because it’s super-thin and has just the right amount of fat. This recipe is so simple, but it’s such a cool twist on an awesome classic that I really want you guys to have it in your arsenal. This sandwich is perfect when you’re kicking around the house on Saturday morning after a rough night. Although it’s greasy, it’s not heavy, so you can still hit the gym.
– 1 tbsp (15 ml) olive oil.
– 4 razor-thin slices of prosciutto.
– 1 bakery-fresh baked roll.
– 1 tbsp (14 ml) mayo.
– 2 romaine lettuce leaves.
– ½ vine-ripe tomato.
– 2 slices cheddar cheese.
Step 2: Heat the olive oil and prosciutto in a medium-size frying pan over high heat. Cook for about 3 minutes, turning once, until the meat begins to crisp like bacon. Drain the prosciutto on paper towels.
Step 3: Cut the roll in half along the equator. Spread the mayo on both sides of the open roll and put the lettuce on the bottom half. Cover with the prosciutto. Cut the tomato half into thin slices—although this won’t make or break the sandwich—and layer the tomato over the meat. Add the cheddar last.
Step 4: Close the sandwich and bake for about 7 minutes, or until the cheese has softened but is not completely melted. It’s ready to eat.