Prosciutto and Arugula Sandwiches

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             FOOD FUNNY
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Thanks to Rosemary Zwick for this one:

Golf balls are like eggs - they're white, they're sold by the dozen, and a week later you have to buy more.

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             TODAY'S RECIPE
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You can use any thinly sliced ham for these treats, but I am always
looking for excuses to eat prosciutto and wouldn't pass up the opportunity here.

Prosciutto and Arugula Sandwiches

1 red bell pepper (capsicum)
1 Tbs (15 ml) olive oil or butter
6 oz (170 g), thinly sliced mushrooms
Salt and freshly ground pepper to taste
4-6 slices white bread, toasted
2-3 oz (55-85 g) arugula
2-3 oz (55-85 g) thinly sliced prosciutto

Core the red bell pepper and cut it lengthwise into 8 pieces. Grill or
broil until the skin blisters and is blackened. Let the peppers cool
under a dish towel and then remove the skin. Meanwhile, heat the olive
oil in a skillet over moderate heat and saute the mushrooms until
tender, about 5 minutes. Add the roasted bell pepper, salt, and pepper
and heat through. Layer the arugula, prosciutto, and mushroom mixture on
half the slices of bread and top with the remaining bread.
Serves 2 to 3.
Received on Sun Jul 26 18:48:26 2009