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Lemon Mayonnaise Prosciutto Lettuce and Tomato

Lemon Mayonnaise PLT
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Lemon Mayonnaise PLT

Lemon Mayonnaise Prosciutto Lettuce and Tomato

Our Lemon Mayonnaise PLT recipe combines our famous lemon mayonnaise with a fancy version of a BLT; tasty prosciutto and fresh lettuce and tomato.

Yields2 Servings
Prep Time20 mins

Ingredients

For the Lemon Mayonnaise
 1 egg
 1 tbsp fresh squeezed lemon juice
 0.50 tsp kosher salt
 large pinch cayenne pepper
 1 cup Colavita Extra Virgin Olive Oil
For the Sandwiches
 1 long loaf of ciabatta bread, cut lengthwise and then into four sections
 1 large, ripe tomato, cut into 1/4" thick slices
 0.25 lb prosciutto
 1 head of butter lettuce, leaves removed and rinsed

Directions

Mayonnaise:
1

Combine the egg, lemon juice, salt and cayenne in a blender or food processor. Process on high speed until well blended, about 5 seconds in a blender, or 30 seconds in a food processor.

2

With the motor running, pour in the oil in a thin, steady stream. Continue blending until the oil is incorporated and the mixture has become thick and creamy. You can also whisk it by hand, but you must whisk vigorously!

3

Stop the machine; scrape down the sides and around the blade to mix in any unabsorbed oil. Transfer to a ceramic or glass bowl or jar (do not store in aluminum or copper as that will react with the acid in the mayonnaise affecting both the color and taste).

4

Taste seasonings and adjust with additional lemon juice, salt and cayenne, as desired.

Sandwich:
5

Spread some mayo on either side of the bread slices. If you like, lightly toast the ciabatta bread for a warm sandwich.

6

Place 2-3 leaves of lettuce on one slice of bread. Place 2 slices of tomato on top of the lettuce. Add a slice or two of prosciutto on top of the tomato. Finish with the other half of ciabatta. Serve!

Ingredients

For the Lemon Mayonnaise
 1 egg
 1 tbsp fresh squeezed lemon juice
 0.50 tsp kosher salt
 large pinch cayenne pepper
 1 cup Colavita Extra Virgin Olive Oil
For the Sandwiches
 1 long loaf of ciabatta bread, cut lengthwise and then into four sections
 1 large, ripe tomato, cut into 1/4" thick slices
 0.25 lb prosciutto
 1 head of butter lettuce, leaves removed and rinsed

Directions

Mayonnaise:
1

Combine the egg, lemon juice, salt and cayenne in a blender or food processor. Process on high speed until well blended, about 5 seconds in a blender, or 30 seconds in a food processor.

2

With the motor running, pour in the oil in a thin, steady stream. Continue blending until the oil is incorporated and the mixture has become thick and creamy. You can also whisk it by hand, but you must whisk vigorously!

3

Stop the machine; scrape down the sides and around the blade to mix in any unabsorbed oil. Transfer to a ceramic or glass bowl or jar (do not store in aluminum or copper as that will react with the acid in the mayonnaise affecting both the color and taste).

4

Taste seasonings and adjust with additional lemon juice, salt and cayenne, as desired.

Sandwich:
5

Spread some mayo on either side of the bread slices. If you like, lightly toast the ciabatta bread for a warm sandwich.

6

Place 2-3 leaves of lettuce on one slice of bread. Place 2 slices of tomato on top of the lettuce. Add a slice or two of prosciutto on top of the tomato. Finish with the other half of ciabatta. Serve!

Lemon Mayonnaise Prosciutto Lettuce and Tomato

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