Avocado, Red Onion, and, Prosciutto Sandwiches
James Carrier
Yields Makes 2 servings
Notes: Make pickled onions (step 1) up to 1 day ahead; cover and chill.

How to Make It

Step 1
1

In a 1- to 2-quart pan over high heat, bring 1 cup water and the sugar to a boil. Add vinegar and onions, and stir occasionally until boiling again. Remove from heat and let cool, about 30 minutes.

Step 2
2

Meanwhile, spread mayonnaise on toast and set each slice, mayonnaise side up, on a plate. Arrange half the prosciutto, then half the avocado, on each slice of toast.

Step 3
3

Drain onions well and mound half on each open-faced sandwich. Sprinkle with salt and pepper. Eat with a knife and fork.

Ingredients

 1 tablespoon sugar
 1/4 cup red wine vinegar
 1 cup thinly sliced red onion
 1 tablespoon mayonnaise
 2 slices (4 to 4 1/2 in. square) whole wheat bread, toasted
 4 slices prosciutto (2 oz. total)
 1 firm-ripe avocado (1/2 lb.), pitted, peeled, and thickly sliced
  Salt and pepper

Directions

Step 1
1

In a 1- to 2-quart pan over high heat, bring 1 cup water and the sugar to a boil. Add vinegar and onions, and stir occasionally until boiling again. Remove from heat and let cool, about 30 minutes.

Step 2
2

Meanwhile, spread mayonnaise on toast and set each slice, mayonnaise side up, on a plate. Arrange half the prosciutto, then half the avocado, on each slice of toast.

Step 3
3

Drain onions well and mound half on each open-faced sandwich. Sprinkle with salt and pepper. Eat with a knife and fork.

Avocado, Red Onion, and, Prosciutto Sandwiches