Product Recall:Various Brands of Vegetable Products

Family Size Italian-Style BLT

Prep time: 5min
Total time: 75min
Serves: 6
8
slices prosciutto
125 g
4 tsp
olive oil
20 mL
1 tsp
Italian herb blend seasoning
5 mL
1
(8-in/20 cm) round sourdough bread
2 cups
packed baby arugula
500 mL
2
large bocconcini, each cut into 6 slices
100 g
1
large tomato, thinly sliced
Per serving (1/6 of the recipe):
calories
370
fat
14 g
saturated fat
6 g
carbs
46 g
sugar
1 g
protein
16 g
cholestrol
30 mg
fibre
3 g
sodium
620 mg

Directions

  1. Preheat oven to 400ºF (200ºC). Arrange prosciutto slices on parchment paper-lined baking sheet in single layer. Bake 5 min., or until crisp.

  2. Meanwhile, cut bread in half horizontally. Hollow out top and bottom halves by pulling out bread from centres, leaving 1-in. (2.5-cm) thick "shells" (reserve pulled-out bread pieces for another use). Set aside.

  3. Whisk oil with Italian herb seasoning; brush over insides of bread. In bottom half, layer half the arugula, bocconcini, tomato, and prosciutto. Repeat layers once more. Replace top half of bread.

  4. Press down lightly on sandwich to compress layers. Wrap sandwich tightly with plastic wrap. Refrigerate 1 hr. before unwrapping. Cut into 6 wedges. Serve with a green salad or coleslaw.