Family Size Italian-Style BLT

  • Prep Time 5 min
  • Chill Time 1 h
  • Total Time 1 h 15 min
  • Serves: 6

Ingredients

  • 8 slices prosciutto 125 g
  • 4 tsp olive oil 20 mL
  • 1 tsp Italian herb blend seasoning 5 mL
  • 1 (8-in/20 cm) round sourdough bread
  • 2 cups packed baby arugula 500 mL
  • 2 large bocconcini, each cut into 6 slices 100 g
  • 1 large tomato, thinly sliced

Directions

  • Step 1

    Preheat oven to 400ºF (200ºC). Arrange prosciutto slices on parchment paper-lined baking sheet in single layer. Bake 5 min., or until crisp.

  • Step 2

    Meanwhile, cut bread in half horizontally. Hollow out top and bottom halves by pulling out bread from centres, leaving 1-in. (2.5-cm) thick "shells" (reserve pulled-out bread pieces for another use). Set aside.

  • Step 3

    Whisk oil with Italian herb seasoning; brush over insides of bread. In bottom half, layer half the arugula, bocconcini, tomato, and prosciutto. Repeat layers once more. Replace top half of bread.

  • Step 4

    Press down lightly on sandwich to compress layers. Wrap sandwich tightly with plastic wrap. Refrigerate 1 hr. before unwrapping. Cut into 6 wedges. Serve with a green salad or coleslaw.

Tip

Add fresh basil leaves, black olives, hot peppers or grated Parmesan cheese to layers.

Pulse excess bread in food processor into crumbs. Freeze and use within 1 month.

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Nutrition Facts

  • Nutrition Description Per serving (1/6 of the recipe):
  • Calories 370
  • Fat 14 g
  • Saturated Fat 6 g
  • Carbs 46 g
  • Sugar 1 g
  • Protein 16 g
  • Cholesterol 30 mg
  • Fibre 3 g
  • Sodium 620 mg