November 23, 2010

Manwiches and Fries.

Prosciutto Pear is a fantastic combination. Now put that in a sandwich. it was seriously delicious. i made that along with Sweet Potato (baked) fries. What an excellent meal. I like to call the sandwich a manwhich because it was hearty enough for a guy to have as a meal. Doug liked it!
  • 8 slices 100% multigrain bread (we used Seeduction bread from Whole Foods, our fave)
  • 1 tablespoon butter, softened
  • 3 cups arugula
  • 1 medium shallot, thinly sliced
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons red wine vinegar
  • 1/8 teaspoon freshly ground black pepper
  • 2 ounces thinly sliced prosciutto
  • 1/2 ripe pear, cored and thinly sliced
  • 1/2 small block of brie. Any kind you want works. We used one we love from Whole Foods.
  1. Preheat broiler.
  2. Arrange bread in a single layer on a baking sheet; broil 3 minutes or until toasted. Turn bread slices over; spread butter evenly over bread slices. Broil an additional 2 minutes or until toasted.
  3. Combine arugula and shallot in a medium bowl. Drizzle arugula mixture with oil and vinegar; sprinkle with pepper. Toss it well so that the mixture evenly coats the lettuce and drips off. You don't want anything soggy on the sandwich!
  4. Divide arugula mixture evenly among 4 bread slices, buttered side up; top evenly with prosciutto. Divide pear slices and cheese evenly among sandwiches; top each sandwich with 1 bread slice, buttered side down. I used a healthy version of a lighter margarine, but it's up to you on what you'd like to use. Cooking Light Fall 2010 showed me this recipe and I made some tweaks to it.
Sweet Potato Side Dish
  • 1/2 cup all-purpose flour
  • 3/4 teaspoon coarse salt
  • 1/2 teaspoon ground pepper
  • 2 large egg whites (Egg Beaters work)
  • 1 1/3 cups grated Parmesan cheese
  • 4 small sweet potatoes (about 2 pounds), scrubbed and quartered lengthwise
  1. Preheat the oven to 425 degrees. Line a large rimmed baking sheet with parchment paper or aluminum foil and then set aside.
  2. In a shallow bowl, stir together the flour, salt, and pepper. In a separate shallow bowl, lightly beat the egg whites with 2 tablespoons of water until combined. Place the Parmesan on a sheet of waxed paper or put it in another shallow bowl.
  3. Dip the sweet potato first in the flour mixture, shaking off excess. Then dip each wedge into the egg white mixture until coated. Finally, dip the sweet potato in the Parmesan, pressing the exposed surface of the potato into the cheese. (Don't worry if some gets on the skin.) Transfer potato wedges onto the prepared baking sheet as you go.
  4. Bake potatoes until tender and crisp, about 25 minutes. Serve sprinkled with more salt if desired.

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