"WITH JUST THREE CORE INGREDIENTS—prosciutto, arugula, and balsamic vinegar—this is our family’s favorite quick fix for a picnic. Prosciutto is dry-cured Italian ham that is packed with flavor, so a little goes a long way in a sandwich. The arugula, brightened up with the addition of balsamic vinegar, adds a dose of beta-carotene and vitamin C to the mix. If tomatoes are in season, tucking a few slices in the center makes a nice addition. Its great recipe for kids."
One 4-inch piece baguette, preferably whole-wheat, sliced in half horizontally
2/3 cup loosely packed baby arugula
1 teaspoon balsamic vinegar
1 teaspoon extra-virgin olive oil
2. In a small bowl, toss the arugula with the balsamic vinegar and olive oil. Pile the arugula on top of the prosciutto and drizzle any dressing remaining over it. Top with the remaining baguette half.
3. Wrap well or store in a snug container.
MAKE-AHEAD NOTES: can be made a day ahead and stored in the refrigerator, but best made the morning before school
Ingredients:
2 thin slices prosciuttoOne 4-inch piece baguette, preferably whole-wheat, sliced in half horizontally
2/3 cup loosely packed baby arugula
1 teaspoon balsamic vinegar
1 teaspoon extra-virgin olive oil
Directions:
1. Pile the prosciutto on the bottom half of the baguette.2. In a small bowl, toss the arugula with the balsamic vinegar and olive oil. Pile the arugula on top of the prosciutto and drizzle any dressing remaining over it. Top with the remaining baguette half.
3. Wrap well or store in a snug container.
MAKE-AHEAD NOTES: can be made a day ahead and stored in the refrigerator, but best made the morning before school
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