I love BLTs, but I have this psychological issue where I cannot eat them unless they are on white bread (white bagels are best) with iceberg lettuce. I have made them with spinach on whole wheat bread to up the nutritional value, but...yuck. So, to appease my neurosis and bacon cravings, I developed this sandwich, the PLT, which I consider an elevated BLT because it has a slightly healthier constitution.
Baking the prosciutto actually tricks your brain into thinking it is bacon - well, at least the saltiness and the crunchiness are there. I have used lamb's lettuce (mache) in my sandwich, because I am avoiding arugula at the moment - too many arugula and balsamic vinegar salads lately. Essentially, I needed a new lettuce. Lamb's lettuce has a significantly milder flavor compared to spinach and arugula. Romaine lettuce works well in this sandwich also.
2 slices of whole wheat bread
2 strips baked prosciutto
Handful of lamb's lettuce (mache)
2 tomato slices
1 tablespoon reduced-calorie mayonnaise
Preheat oven to 425°. Layer prosciutto on a rimmed baking sheet lined with parchment paper. Bake prosciutto for 12-15 minutes; turn baking sheet midway through cooking.
Assemble: Slather bread with the mayonnaise. Layer lettuce, tomato slices and prosciutto. Top with bread slice. (I have put the prosciutto on top because it is fairly delicate after being baked).
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