Lunch: Heirloom-Tomato Sandwiches

Recipe by Carrie Purcell Though this sandwich is fresh and light, prosciutto keeps it satisfying and substantial enough to make it a filling summer lunch.

Ingredients

1/2 c. mayonnaise
1 clove garlic
1 tbsp. chopped fresh tarragon
4 slice prosciutto
4 slice white bread
4 tbsp. softened butter
12 slice heirloom tomatoes
Crumbled prosciutto
Sea salt
Freshly ground pepper

Instructions

Preheat oven to 350 degrees F. Meanwhile, in a small bowl, combine 1/2 cup mayonnaise, 1 minced garlic clove, and 1 tablespoon chopped fresh tarragon. Set aside. Place 4 slices of prosciutto (about 2 ounces) on a baking sheet and bake until crispy, 12 to 15 minutes.
Meanwhile, spread 1 slice of white bread with 1/2 tablespoon softened butter on each side; repeat for 3 more slices. On a grill pan over medium-high heat, grill bread until golden and slightly charred, about 2 minutes per side.
To assemble each sandwich, spread 2 tablespoons of reserved tarragon aioli on bread. Layer on 3 slices of heirloom tomatoes, then top with crumbled prosciutto. Sprinkle on sea salt and freshly ground pepper.

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