Avocado, Red Onion, and, Prosciutto Sandwiches
Makes 2 servings
Notes: Make pickled onions (step 1) up to 1 day ahead; cover and chill.
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
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.
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.
Drain onions well and mound half on each open-faced sandwich. Sprinkle with salt and pepper. Eat with a knife and fork.
- 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.