Low Fat Classic Prosciutto Sandwich
Indulge in the irresistible simplicity of our Low Fat Classic Prosciutto Sandwich, a healthier twist on a timeless favorite. Crafted with whole grain sandwich rolls and layered with savory, paper-thin prosciutto, this recipe strikes the perfect balance of flavor and nutrition. Creamy low-fat cream cheese adds a luscious spread, while vibrant arugula, fresh tomato slices, crisp cucumber, and zesty red onion deliver a delightful crunch and burst of garden-fresh taste. A drizzle of tangy lemon juice, paired with a sprinkle of salt and pepper, elevates the flavors in minutes. Perfect for a quick lunch or light picnic meal, this low-calorie sandwich comes together in just 15 minutes, making it an effortless and wholesome choice for any occasion. Ideal for health-conscious food lovers searching for a delicious, easy, and nutrient-packed recipe!
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Recipe Information
Ingredients
- 2 pieces Whole grain sandwich rolls
- 4 slices Prosciutto
- 2 tablespoons Low-fat cream cheese
- 1 cup Arugula leaves
- 1 medium Tomato
- 0.5 medium Cucumber
- 0.25 small Red onion
- 1 teaspoon Lemon juice
- 0.25 teaspoon Black pepper
- 0.12 teaspoon Salt
Instructions
Slice the whole grain sandwich rolls open horizontally, being careful not to cut all the way through, and lay them flat.
Spread 1 tablespoon of low-fat cream cheese evenly on the inside of each sandwich roll.
Rinse the arugula leaves and pat dry. Set aside.
Slice the tomato into thin slices, about 1/4 inch thick.
Peel the cucumber if desired, and slice it into thin rounds.
Thinly slice the red onion. You will only need about 1/4 of a small red onion for both sandwiches.
Lay 2 slices of prosciutto on the bottom half of each sandwich roll.
Top the prosciutto with a generous layer of arugula leaves on each sandwich.
Arrange the tomato slices evenly over the arugula.
Add cucumber slices evenly to each sandwich, following with a few rings of sliced red onion.
Drizzle each sandwich with 1/2 teaspoon of lemon juice.
Sprinkle a pinch of salt and black pepper over the vegetables on both sandwiches.
Close each sandwich by folding the tops of the rolls over the filled halves.
Cut each sandwich on a diagonal, if desired, and serve immediately.
Nutrition Facts
Calories |
662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.3 g | 23% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 2922 mg | 127% | |
| Total Carbohydrate | 97.0 g | 35% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 22.6 g | ||
| Protein | 29.6 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 220 mg | 17% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 897 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
