PLT

Ingredients

1 lb sliced prosciutto 

Pesto Aioli 

4 Pretzel Buns, sliced, toasted 

2 cups arugula 

1 cup sun dried tomatoes 

Pesto Aioli 

½ cup mayonnaise 

½ cup store bought pesto

Fennel Cabbage Slaw (Side)

1 orange, segmented 

1 tablespoon honey 

2 tablespoons sherry vinegar 

¼ cup olive oil

2 heads fennel, shaved 

2 cups shredded savoy cabbage 

1 red onion, shaved 

½ cup parsley, chopped

½ cup basil, chopped 

Salt and pepper to taste

 

Instructions

Preheat the oven to 400F. Line 2 sheet tray with parchment paper. Lay out the prosciutto and bake until crispy, about 7-8 minutes. Remove and let cool. 

To each top and bottom of the pretzel rolls, spread the pesto aioli. To the bottom of each bun, add the crispy prosciutto evenly, the arugula and the sun dried tomatoes. Top each sandwich with the top bun. Serve alongside the fennel cabbage slaw. 

Pesto Aioli

In a small bowl, whisk together the mayonnaise and pesto. Set aside until ready to use. 

Fennel Cabbage Slaw

Segment the orange over a large bowl to collect the orange juice. Set the segments aside. To the large bowl with the orange juice, whisk in the honey, sherry vinegar and olive oil. Season with salt and pepper. Add the remaining ingredients, season and toss until combined and coated in the vinaigrette. Plate and garnish with orange segments.