Prosciutto Di Parma Con Lattuga E Pomodori P L T


4 slices Prosciutto di Parma ®
4 soft sandwich rolls (preferably of egg bread)
8 slices of a rich egg bread like brioche or challah
8 teaspoons mayonnaise
1 bunch mixed salad greens like mache, arugola, and oak-leaf lettuce, washed and torn
2 tomatoes, sliced

How to make the Prosciutto di Parma ® with Lettuce and Tomato “P.L.T.”:

Preheat the broiler, placing the rack about 4 inches below the flame. Place the slices of Prosciutto di Parma ® on an ungreased baking sheet, lined with aluminum foil. Broil the Prosciutto di Parma ® slices just until they stiffen and the edges curl and brown, about 2 1/2 minutes on one side. Using a spatula or tongs, carefully turn the slices over and broil for 30 seconds. Watch the Prosciutto di Parma ® closely and do not let it get too dark or brown. Remove and let cool.

Spread each roll half or slice of bread with one teaspoon of mayonnaise. Arrange the salad leaves on four of the roll halves or slices of bread, then top each with the slices of tomato. Break up the slices of grilled Prosciutto di Parma ®. Place them on the bread so that they overlap by a generous one-half inch. Top with the remaining roll halves or slices of bread.

Serves 4

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at