January 22, 2015

Prosciutto, Pear, & Blue Cheese Sandwiches

I eat a sandwich almost every single day. I never get bored because I can always change them up with different condiments, proteins, crunchy things, sweet things - sandwiches are one of the most personal foods you can make. It can be customized to your exact likeness and altered continuously on the road to flavor perfection. 

This sandwich doesn't need any alterations because it's perfect, just the way it is. With elements of crunch, acid, sweetness, fattiness, and saltiness, it's a powerhouse of flavor and texture. Best part? It's takes maybe 10 minute tops, it's piled with foods you most likely have at home, and the version I made was only 8 PointsPlus. So you get sandwich perfection while still being healthy? SOLD. 

The bread I used was Eureka! GRAINIAC and it's amazing. It's chock full of healthy grains, tastes SO good and is so good FOR you! It's my go-to bread for every sandwich I make (and I make alot of sandwiches). I haven't tried all of their breads yet, but I'm sure they're just as delicious as the others.

Prosciutto, Pear, & Blue Cheese Sandwiches
Recipe modified from Cooking Light
Serves: 2, Serving Size: 1 sandwich, PointsPlus: 8
  • 4 slices multigrain bread (preferably Eureka! GRAINIAC or SEEDS THE DAY)
  • 1/2 tbsp butter, softened
  • 2 cups arugula, loosely packed
  • 1 small shallot, thinly sliced
  • 1/2 tbsp olive oil
  • 1 tsp red wine vinegar
  • Freshly cracked black pepper
  • 1-oz. thinly sliced prosciutto
  • 1 small, ripe pear, cored and thinly sliced (I used Bosc)
  • 1-oz. crumbled blue cheese (you can also use sliced)
  • Preheat the broiler
  • Put the 4 slices of bread in a single layer on a baking sheet and broil 3 minutes or until toasted. Turn bread over and spread butter evenly over the slices. Broil another 2 minutes or until toasted
    • You can obviously also just do this in a toaster...
  • Combine the arugula and shallot in a bowl. Drizzle with olive oil and vinegar then season with pepper; toss well to coat. Divide the arugula mixture evenly among 2 bread slices (buttered side up) then top with 1/2-oz. prosciutto. Divide the pear slices and cheese evenly among the arugula and prosciutto topped bread slices then close each sandwich with the remaining bread slices
    • OPTIONAL: Return the sandwiches to the broiler until the blue cheese melts a little
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