Avocado, Red Onion, and, Prosciutto Sandwiches
James Carrier
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.
Search All of Sunset's Recipes
The Latest
Take a Tour of the Dreamiest California Take on a French Kitchen Garden
