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Avocado, Prosciutto, Pesto, and Arugula Open-Faced Sandwich

Andria
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Avocado, Prosciutto, Pesto, and Arugula Open-Faced Sandwich

An Avocado, Prosciutto, Pesto, and Arugula Open-Faced Sandwich is a quick, easy, and delicious lunch.

I am always running around at lunchtime. That means sometimes lunch is a handful of almonds eaten over the kitchen sink. Or a couple of Mini Babybel cheese rounds with a few Mary’s Gone Crackers Black Pepper crackers. Or whatever was left over from dinner the night before.

Here’s what I forget: It takes not five minutes to throw together a truly delicious open-faced sandwich. Something that tastes like a real lunch, like something I could have taken an hour to enjoy at a restaurant, if I only had the time. This Avocado, Prosciutto, Pesto, and Arugula Open-Faced Sandwich is that something. 

Here’s the trick: Remembering to stock the fridge. If you can remember to buy some avocados (also great for breakfast, eaten with a spoon out of the half-shell over the sink with some salt and red pepper flakes), some prosciutto, some store-made pesto, and a box of arugula – oh, and some good bread – you’re good to go. We like Dave’s Killer Bread’s 21 Whole Grains and Seeds Thin Sliced, but you do you.

An Avocado, Prosciutto, Pesto, and Arugula Open-Faced Sandwich is so exponentially better than the old cheese-and-cracker standby. You might even invite the neighbor over for one and spare 30 minutes for a visit.

Avocado, Prosciutto, Pesto, and Arugula Open-Faced Sandwich

1 teaspoon mayonnaise
1 teaspoon store-bought pesto
1 slice seedy bread
½ avocado, mashed
Pinch of flaky salt
3 slices prosciutto
Handful of arugula

In a small bowl, mix the mayonnaise together with the pesto. Spread on one side of the bread. Spread the mashed avocado on top of the pesto-mayonnaise. Sprinkle with flaky salt. Top with the prosciutto, then the arugula.

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