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Avocado, Red Onion, and, Prosciutto Sandwiches

Makes 2 servings

Notes: Make pickled onions (step 1) up to 1 day ahead; cover and chill.

Avocado, Red Onion, and, Prosciutto Sandwiches

James Carrier
 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
Step 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

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

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

Nutrition Facts

Servings 0

Amount Per Serving
Calories 359Calories from Fat 60
% Daily Value *
Total Fat 24g37%

Saturated Fat 4.1g21%
Cholesterol 27mg9%
Sodium 729mg31%
Total Carbohydrate 29g10%

Dietary Fiber 4.9g20%
Protein 14g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.