• 2 Ratings

Garlic aioli spread over a toasted ciabatta roll then piled high with polenta-crusted tomatoes, arugula, savory Margherita® Prosciutto.

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Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
1
Yield:
1 sandwich
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Ingredients

1
Original recipe yields 1 servings
The ingredient list now reflects the servings specified
Garlic Aioli:

Directions

Instructions Checklist
  • To make the garlic aioli, combine the mashed garlic, oregano, lemon juice, mayonnaise, and olive oil. Stir until well mixed, or beat with a small whisk. Season to taste with salt and pepper.

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  • In small or medium mixing bowl, combine grated Parmesan cheese and polenta, then distribute evenly on separate plate. Place sliced tomatoes in the polenta-parmesan mixture, covering both sides to coat.

  • Heat small or medium frying pan to low heat, add a dash olive oil to pan, then add tomatoes. Fry for 1-2 minutes on each side until light brown and crispy, then remove from heat.

  • Toast the sliced ciabatta roll in the frying pan until edges become crispy, about 1 minute, then remove from heat.

  • Spread 2 tablespoons garlic aioli to the bottom slice of ciabatta bread.

  • Add baby arugula then polenta-parmesan crusted tomatoes.

  • Top with sliced Margherita® Prosciutto, close with top half of bread and serve.

Nutrition Facts

1014 calories; protein 48.9g 98% DV; carbohydrates 105.4g 34% DV; fat 45.2g 70% DV; cholesterol 87.4mg 29% DV; sodium 3271.8mg 131% DV. Full Nutrition

Reviews

2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0