"This sounds and tastes like a specialty sandwich from an upscale deli," writes Sally Kuzemchak in Cooking Light's Dinnertime Survival Guide. You "will love the combination of salty prosciutto, creamy blue cheese, and crispy sweet pears."
Prosciutto, Pear, and Blue Cheese Sandwiches
From Cooking Light's Dinnertime Survival Guide: Feed Your Family. Save Your Sanity., by Sally Kuzemchak, published by Oxmoor House.
8 slices multigrain bread
1 tablespoon butter, softened
3 cups arugula
1 medium shallot, thinly sliced
1 tablespoon extra-virgin olive oil
2 teaspoons red wine vinegar
1/8 teaspoon freshly ground black pepper
2 ounces thinly sliced prosciutto
1 ripe pear, cored and thinly sliced
2 ounces blue cheese, sliced
Arrange bread in a single layer on a baking sheet; broil 3 minutes or until toasted. Turn bread slices over; spread butter evenly over bread slices. Broil an additional 2 minutes or until toasted.
Combine arugula and shallots in a medium bowl. Drizzle arugula mixture with oil and vineger; sprinkle with pepper. Toss well to coat.
Divide arugula mixture evenly among 4 bread slices, buttered side up; top evenly with prosciutto. Divide pear slices and cheese evenly among sandwiches; top each sandwich with 1 bread slice, buttered side down.