Croissant Club Sandwich with Crispy Prosciutto
A club sandwich is something you can almost guarantee will be on a menu at any diner across America. While this isn’t a classic club sandwich it is definitely better for it. Crisping the prosciutto gives it a salty crunch that is lighter than bacon plus it has less fatty parts and a lighter, less overpowering flavor. There is nothing worse than a dry sandwich; it’s just not appetizing when you have to chug water just to get your meal down. That’s why I love adding avocado; the creamy slices keep any sandwich with plenty of meat from being dry. When it comes to buying the croissants, face it, not all croissants were created equal. This sandwich is best when you find that big, buttery, flakey croissant and then pile everything into it.
2 ounces prosciutto, about 4 slices
2 large croissants
2 tablespoons mayo
¼ head green leaf lettuce, washed and dried
¼ pound oven-roasted deli turkey, thinly sliced
3 ounces havarti cheese, sliced
1 medium tomato on the vine, thinly sliced
¼ small red onion, thinly sliced
½ medium English hothouse cucumber, thinly sliced
1 medium avocado, halved and pitted, thinly sliced
Preheat oven broiler to high. Lay slices of prosciutto out on a baking sheet in a single layer. Broil until the prosciutto is crisp, about 3 minutes. Be sure to check on the prosciutto frequently so it does not burn.
Slice the croissants in half lengthwise then spread mayo on the bottom half. Layer with lettuce, followed by the turkey, slices of crispy prosciutto, havarti, tomato, onion, cucumber and avocado.
Close the sandwiches and serve.
Makes 2 sandwiches.