Open-Faced Vegetable and Prosciutto Sandwiches

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Servings: 2

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Ingredients

  • 2 tsp (10 mL) olive oil
  • 1 cup (250 mL) thinly sliced Ontario Mushrooms
  • 1 small Ontario Onion, diced
  • 1 clove Ontario Garlic, crushed
  • 1/2 cup (125 mL) shredded Ontario Green Cabbage
  • 1/2 cup (125 mL) tomato sauce
  • 1/2 tsp (2 mL) each dried oregano and basil leaves
  • 2 slices 1/2-inch (2 cm) thick sourdough bread, toasted
  • 4 slices shaved Ontario Prosciutto
  • Fresh Ontario Basil Leaves
  • 2 tbsp (25 mL) freshly grated Parmesan Cheese

Preparation

In medium skillet, heat oil over medium-high heat. Add mushrooms, onion and garlic; cook for 10 minutes or until softened, stirring occasionally. Remove to medium bowl and reserve. To skillet, add cabbage, tomato sauce, oregano and basil; cover and cook about 5 minutes or until cabbage is tender. Stir into mushroom mixture.

Top each bread slice with prosciutto and basil leaves; evenly spoon vegetable mixture over top. Sprinkle with Parmesan cheese.

Nutrients per serving

1 Sandwich:

  • PROTEIN: 17 grams
  • FAT: 12 grams
  • CARBOHYDRATE: 47 grams
  • CALORIES: 359
  • FIBRE: 4 grams
  • SODIUM: 1150 mg