The Osage Kitchen: The Ultimate PLT

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The Osage Kitchen is a column by Isabel Miró focusing on bringing you delicious recipes that are easy to make & mouthwateringly good!

For this hearty sandwich, make sure to use thick slices of doughy bread. You want to choose bread that will highlight the crispness of the baked prosciutto.

You will need:

  • 8 slices of bread, toasted to perfection
  • 1 head of lettuce, rinsed and patted dry
  • 1 large tomato, thinly sliced
  • 1 package of prosciutto
  • Parchment paper
  • For yogurt spread, you will need:
    • 6 oz. of plain Greek yogurt
    • 1 tsp Dijon mustard
    • 1 teaspoon dried oregano
    • salt & pepper
    • juice of half a lemon
    • 1 tbsp olive oil

The recipe makes approximately 4 sandwiches (or one giant PLT). I used Country Style whole-grain bread, red leaf lettuce, and Fage Greek Yogurt.

Steps to follow:

1. Preheat your oven to 375°F.

2. Slice prosciutto lengthwise into 1″ strips, and place on a parchment-lined baking sheet.

3. Bake prosciutto for 10-12 minutes, or until crispy.

4. Slice tomatoes, rinse lettuce and pat dry.

5. Combine ingredients for tangy yogurt spread: Greek yogurt, olive oil, salt & pepper, oregano, dijon and lemon juice.

6. Lightly toast bread.

7. Remove crisp prosciutto from oven, and begin PLT assembly.

Spread the bread with the yogurt spread. Layer prosciutto, lettuce and tomato to your hearts desire, and there you have it— enjoy your PLT!

With love from The Osage Kitchen,

Isabel Miró

 

 

 

 

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