Recipe courtesy of Rachael Ray.
Print PDF of recipe here.
6 slices thin-cut white bread
1 cup soft, spreadable herb cheese
8 slices Prosciutto di Parma
12 leaves fresh arugula or basil
2 plum tomatoes, thinly sliced
2 radishes, thinly sliced
Spread 4 slices of bread with soft herb cheese. Top each cheese-covered slice with 2 slices of prosciutto, 3 leaves of arugula or basil, and 4 thinly sliced tomatoes seasoned with a pinch of salt. Place a completed layer atop another, making 2 stacks—each 2 layers high. Set the final bread slices in place, making 2 triple-decker sandwiches.
Thinly slice and salt the radishes. Pierce a couple of thin slices of radish on each toothpick and place 4 toothpicks in each sandwich. Cut each sandwich into 4 equal parts, cutting the sandwich across evenly on each side.
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