Light Summer Sandwich
Make your own pesto and prosciutto sandwich. Great for a summer picnic.
Makes
Serving size
Ingredients
4 slices of lower sodium bacon
4 Hoagie Rolls (Pepperidge Farm® Classic soft white recommended)
4 tablespoons lower sodium pesto (Cucina & Amore® recommended)
4 radicchio leaves (may substitute 2 endive or ⅓ cup arugula)
4 thin slices of fresh cantaloupe
2 small Roma tomatoes, sliced (2 slices per sandwich)
Instructions
- Place the bacon in a pan. Turn the heat to medium-low and cook until near crisp, flipping as needed, about 10 to 12 minutes. Transfer to a plate lined with paper towels.
- Toast the rolls. When toasted, spread 1 tablespoon of pesto on the inside bottom half and spread some of the bacon grease on the inside top half.
- Place the radicchio on the pesto, followed by 1 slice of bacon.
- Top with a slice of cantaloupe and two slices of tomato.
Cooking Tip
Always check the food label when purchasing store bought items. Brands can change their nutrient values.
Recipe contributed by Satellite Healthcare
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