Recipe: Light Summer Sandwich

May 20, 2011

Servings: 4


  • ¾ cup grape tomatoes, cut in half
  • ½ cantaloupe, thinly sliced
  • 1 head radicchio di Treviso or Belgian endive, washed and dried
  • 1 loaf Turkish or French bread
  • 8 slices prosciutto
  • pesto (homemade or store-bought)
  • freshly ground black pepper


Cut loaf of bread into four equal pieces, then slice each piece in half and toast. Spread pesto lightly on each piece of toasted bread. For each sandwich: place a layer of radicchio or endive leaves on the bottom half of the bread. Top leaves with two slices of prosciutto, sliced cantaloupe and grape tomatoes, cut side down. Sprinkle with pepper to taste. Place the top half of the bread on top of the seasoned tomatoes.

Nutrient analysis per sandwich
Calories 120
Carbohydrate 5 g
Fat 7 g
Phosphorus 175 mg
Potassium 435 mg
Protein 9 g
Sodium 1205 mg

Categories: Recipes