I feel badly that I haven’t posted this amazing sandwich earlier.
We have been devouring them all summer.
First, with the ruby red tomatoes from the farmers market.
Then recently, with the tomatoes begging to be picked in our own garden.
Every time I made them I wanted to take a picture.
However, if you eat gluten free you know that our bread does not toast well.
Just a few minutes left sitting with all that mayonnaise results in a soggy mess.
They are best assembled then gobbled up immediately.
Also, I do have a heck of a time shooting some foods.
And this sandwich was one of them.
Lucky for me, my photographer friend Cindy Bell from Focus Studios, is always game to help me out.
Look at that picture!!
It was a fabulously bright, sunny and perfect day.
After we were done shooting, we pulled up a chair and relaxed on the back porch overlooking the water.
Chatting, eating and enjoying the dwindling days of summer……..
- 2 slices toasted bread, I used Rudi's GF
- 3 slices prosciutto per person, cut a bit thick
- 2-3 slices of ripe tomato
- 2 romaine lettuce leaves
- 2 Tbs mayonaise
- Salt and pepper to taste
Set oven to 400 degrees.
Line a baking sheet with parchment paper. Very necessary or prosciutto will burn.
Lay prosciutto flat on paper and bake 4-6 mins for thinly sliced or 6-8 mins for thicker cut.
Remove when crisp and browning at edges.
Spread toast with mayonnaise, place prosciutto, tomato and lettuce over top.
Sprinkle with salt and pepper.