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Prosciutto and pear open faced sandwich

Prosciutto and pear open faced sandwich

A sandwich worth the effort - our recipe for Prosciutto and pear open faced sandwich takes a bit of work but delivers a lot of flavours. Caramelised pears, intense blue cheese, sharp shallots, peppery arugula, oil and vinegar and of course beautiful, salty cured ham. This is a delight for all your senses.

2 servings
Vegetable Bitter


  • 2 tbsp unsalted butter
  • 2 tbsp golden brown sugar
  • 2 pears, cored and thinly sliced
  • pinch salt
  • nutmeg
  • 4 slices multigrain bread
  • 1 tbsp butter
  • 3 cups arugula or watercress
  • 1 medium shallot, thinly sliced
  • 1 tbsp olive oil
  • 2 tsp wine vinegar
  • pinch freshly ground black pepper
  • 4 slices Castello® Burger Blue
  • 4 slices prosciutto, thinly sliced


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

2. Add salt and nutmeg. Increase heat to medium; add pears and cook for approximately 10 minutes, stirring constantly. Remove from heat and set aside.

3. Preheat oven to grill.

4. Spread butter equally onto bread slices. Arrange in a single layer on a baking sheet; grill until toasted. Turn bread over and toast other side.

5. In a medium bowl combine arugula and shallot slices. Drizzle with oil and vinegar; sprinkle with pepper; toss to evenly coat.

6. Place a slice of Burger Blue on each bread slice.

7. Divide arugula mixture evenly on top of Blue Cheese, then with prosciutto slices.

8. Top with caramelized pears and serve.