Prosciuttini 'n Peppers

RH Staff

Yield: 1 sandwich.

2 slices crusty sourdough bread
2 1-oz. slices Provolone cheese
3 oz. roasted red and yellow bell peppers
3 oz. Carando Prosciuttini, thinly sliced
1/2 oz. garlic aioli as needed, shredded lettuce
as needed, tomato slices

Layer cheese, peppers and prosciuttini on bottom slice of bread. Spread aioli on top side of bread. Top with lettuce and tomatoes.