Open Face PLT Sandwiches

 The L in these sandwiches is Lettuce in the guise of Arugula which is a lettuce, a very delicious lettuce.

Yield: 3 servings

• ½ cup mayonnaise
• 1 tablespoon fresh lemon juice
• 1 tablespoon lemon zest
• 6 slices whole-wheat, multi-grain or sourdough bread
• 6 ounces thinly sliced prosciutto
• 3 cups arugula
• 2 tomatoes, sliced
• 1 tablespoon E.V. olive oil
• salt and freshly ground black pepper

1.  Whisk the mayonnaise, lemon juice, and zest in a small bowl to blend. Set the mayonnaise mixture aside.

2.  Toast the bread on a grill or griddle until golden brown.

3.  Spread the mayonnaise mixture over each slice of toast.

4.  Arrange the prosciutto over the toasts, dividing equally. Top with the arugula, then the tomatoes.

5.  Drizzle the oil over the sandwiches, then sprinkle with salt and pepper.

6.  Cut the sandwiches into 3 equal pieces and serve.