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Prosciutto, Bartlett Pear, and Blue Cheese Sandwiches

Serves 4 | 


Ingredients:

8 slices multigrain bread
1 tablespoon butter, softened
1 shallot, thinly sliced
3 cups arugula
2 tablespoons red wine vinegar
1 tablespoon extra-virgin olive oil
Freshly ground black pepper
2 oz. prosciutto, thinly sliced
1 Bartlett pear, cored and thinly sliced
2 oz. blue cheese, sliced

Directions:

  1. Preheat broiler.
  2. Place bread slices on a baking sheet in a single layer. Broil until toasted, about 3 minutes. Flip bread slices over, and evenly spread butter onto bread. Broil until toasted, about 2 minutes.
  3. In a medium bowl, combine the shallot and arugula; drizzle with vinegar and oil then season with black pepper. Gently toss ingredients together to coat. Evenly divide mixture atop 4 bread slices, buttered side up. Top with prosciutto.
  4. Evenly divide pear slices and cheese atop prosciutto.
  5. Top each sandwich with additional bread slices, buttered side down.
Prosciutto, Bartlett Pear, and Blue Cheese Sandwiches
Serves 4
8 slices multigrain bread
1 tablespoon butter, softened
1 shallot, thinly sliced
3 cups arugula
2 tablespoons red wine vinegar
1 tablespoon extra-virgin olive oil
Freshly ground black pepper
2 oz. prosciutto, thinly sliced
1 Bartlett pear, cored and thinly sliced
2 oz. blue cheese, sliced
  1. Preheat broiler.
  2. Place bread slices on a baking sheet in a single layer. Broil until toasted, about 3 minutes. Flip bread slices over, and evenly spread butter onto bread. Broil until toasted, about 2 minutes.
  3. In a medium bowl, combine the shallot and arugula; drizzle with vinegar and oil then season with black pepper. Gently toss ingredients together to coat. Evenly divide mixture atop 4 bread slices, buttered side up. Top with prosciutto.
  4. Evenly divide pear slices and cheese atop prosciutto.
  5. Top each sandwich with additional bread slices, buttered side down.
Course: Dinner, lunch
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Prosciutto, Bartlett Pear, and Blue Cheese Sandwiches

Serves 4

Ingredients:

8 slices multigrain bread
1 tablespoon butter, softened
1 shallot, thinly sliced
3 cups arugula
2 tablespoons red wine vinegar
1 tablespoon extra-virgin olive oil
Freshly ground black pepper
2 oz. prosciutto, thinly sliced
1 Bartlett pear, cored and thinly sliced
2 oz. blue cheese, sliced

Prosciutto, Bartlett Pear, and Blue Cheese Sandwiches

8 slices multigrain bread
1 tablespoon butter, softened
1 shallot, thinly sliced
3 cups arugula
2 tablespoons red wine vinegar
1 tablespoon extra-virgin olive oil
Freshly ground black pepper
2 oz. prosciutto, thinly sliced
1 Bartlett pear, cored and thinly sliced
2 oz. blue cheese, sliced

Directions:

  1. Preheat broiler.
  2. Place bread slices on a baking sheet in a single layer. Broil until toasted, about 3 minutes. Flip bread slices over, and evenly spread butter onto bread. Broil until toasted, about 2 minutes.
  3. In a medium bowl, combine the shallot and arugula; drizzle with vinegar and oil then season with black pepper. Gently toss ingredients together to coat. Evenly divide mixture atop 4 bread slices, buttered side up. Top with prosciutto.
  4. Evenly divide pear slices and cheese atop prosciutto.
  5. Top each sandwich with additional bread slices, buttered side down.

Prosciutto, Bartlett Pear, and Blue Cheese Sandwiches

Serves 4
  1. Preheat broiler.
  2. Place bread slices on a baking sheet in a single layer. Broil until toasted, about 3 minutes. Flip bread slices over, and evenly spread butter onto bread. Broil until toasted, about 2 minutes.
  3. In a medium bowl, combine the shallot and arugula; drizzle with vinegar and oil then season with black pepper. Gently toss ingredients together to coat. Evenly divide mixture atop 4 bread slices, buttered side up. Top with prosciutto.
  4. Evenly divide pear slices and cheese atop prosciutto.
  5. Top each sandwich with additional bread slices, buttered side down.

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