August’s Healthy Open-Faced Prosciutto and Plum Sandwich Recipe

August 4, 2014
Healthy Sandwich Recipe

Healthy Sandwich Recipe: Photo by John Aulty

This month’s recipe is not only healthy, but can be prepared in less than 10 minutes! You don’t have to be a culinary chef to enjoy the taste of great cooking. What makes any meal more enjoyable is eliminating the guilty downfall that comes with sinking your teeth into something too good to be considered healthy. This month’s recipe is from the chefs at Cooking Light. Cooking Light reaches out to all cooks who want to create delicious food with great tasting flavors. This popular website and magazine provides great insight on healthy living and how you can develop an overall better lifestyle by eating right and exercising.

This month’s recipe is an open-faced prosciutto and plum sandwich with a preparation time of only seven minutes! Make this open-faced sandwich practically anywhere in three easy steps, with tasty ingredients that are easy to assemble. Don’t judge a book by its cover, because although this sandwich may look small its rich flavors makes for a perfect meal. That’s right, you can eat lighter this month by enjoying this open-faced prosciutto and plum sandwich, bread and all!


  • 1/4 cup fig preserves
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon grated peeled fresh ginger
  • 1/3 cup (3 ounces) soft goat cheese
  • 4 (2-ounce) slices country wheat bread, toasted
  • 1 cup loosely packed arugula
  • 2 ripe plums, cut into thin wedges
  • 3 ounces very thin slices prosciutto


  1. Combine fig preserves, fresh lemon juice and peeled fresh ginger, stirring with a whisk; set aside.
  2. Spread 3/4 ounce cheese evenly over each bread slice; divide arugula, plum wedges, and prosciutto evenly over sandwiches.
  3. Drizzle each sandwich with about 1 tablespoon fig preserves mixture.

Nutrition Facts per serving

(serving size: 1 sandwich) 318 calories, 9.1g fat, 5.1g saturated fat, 13.1g protein, 1.9g fiber, 26mg cholesterol, 4.4mg Iron, 689mg sodium, 161mg calcium

Ann Taylor Pittman, Cooking Light
JULY 2011

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