Prosciutto and Pear Open Faced Sandwich

2-4 servings
  • 2 tbsp 30 mL golden brown sugar
  • 2 tbsp 30 mL unsalted butter
  • 2 pears, cored and thinly sliced
  • pinch salt
  • pinch nutmeg
  • 4 slices multigrain bread
  • 1 tbsp 15 mL butter
  • 3 cups arugula or watercress
  • 1 medium shallot, thinly sliced
  • 1 tbsp 15 mL olive oil
  • 2 tsp 10 mL wine vinegar
  • pinch freshly ground black pepper
  • 4 slices Castello® Burger Blue Cheese Slices
  • 4 slices prosciutto, thinly sliced
Open Faced Sandwich

Preparation

In a large skillet add brown sugar and butter; cook over low heat until sugar dissolves and mixture is bubbly - approximately 1 –2

minutes. Add salt and nutmeg. Increase heat to medium; add pears and cook for approximately 10 minutes, stirring constantly.n Remove from heat and set aside. Preheat oven to broil. Spread butter equally onto bread slices. Arrange in a single layer on a baking sheet; broil until toasted. Turn bread over and toast other side. In a medium bowl combine arugula and shallot slices. Drizzle with oil and vinegar; sprinkle with pepper; toss to evenly coat. Place a slice of Blue Cheese on each bread slice. Divide arugula mixture evenly on top of Blue Cheese, then with prosciutto slices. Top with caramelized pears and serve.

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