Ingredients
- 4 slices Sourdough Loaves
- 2 slices Heirloom Tomato
- 2 slices Green Leaf Lettuce
- 2 oz Prosciutto, baked crispy
- 2 tsp Cento Italian Seasoning
- 2 Egg Yolk
- 1 tbsp Lemon Juice
- 2 tsp Dijon Mustard
- 1 cup Cento Classico Olive Oil
- 2 tbsp Cento Anchovy Paste in a Tube
- ¼ cup Cento Castelvetrano Pitted Olives, chopped
- 2 tbsp Cento Capote Capers, chopped
- 1 tsp Fresh Parsley
Directions
Begin by blending egg yolks, lemon juice, parsley, and Dijon mustard until they meld seamlessly. Slowly incorporate olive oil into the mixture, allowing a smooth and creamy emulsion to form. Next, introduce anchovy paste, chopped olives, and capers into the blend, ensuring a harmonious fusion of flavors. Now, for the sandwich: On one slice of sourdough bread, layer heirloom tomato, green leaf lettuce, and prosciutto, seasoning the prosciutto with Italian Seasoning. Spread the prepared dressing generously on the other slice of bread, then assemble the sandwich âu20acu201c dressing side down âu20acu201c for a delicious combination. Any leftover dressing can be stored in an airtight container in the refrigerator. Serves 2.
