Ingredients
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3 ounce thinly sliced prosciutto
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¼ cup mayonnaise
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8 slices hearty wheat bread, toasted
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1 16 ounce jar pickled beets, drained and sliced*
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2 cup watercress
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1 ½ cup potato chips, coarsely crushed (1/2 cup)
Directions
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In a very large skillet crisp prosciutto over medium heat, turning occasionally; drain. Spread mayonnaise over 4 slices of the toasted bread. Top mayonnaise-coated bread with remaining ingredients, finishing each with another bread slice.
*For Fresh Pickled Beets:
Omit the jar of pickled beets. Preheat oven to 350°F. Scrub 8 to 12 ounces of small beets and place in a 2-quart rectangular baking dish. Drizzle with a little olive oil, then sprinkle lightly with salt and pepper. Add 1 to 2 tablespoons water to the dish. Cover; bake for 1 hour or until tender. Cool, peel, and slice. Place in a nonreactive bowl. In a small saucepan heat together 1/2 cup cider vinegar, 1/4 cup water, 1 tablespoon sugar, 2 whole cloves, 1 whole allspice, and 1 1/2 teaspoons salt. Heat and stir over medium heat until sugar and salt dissolve. Pour over beets; cover and chill overnight or up to 1 week.
Nutrition Facts (per serving)
| 371 | Calories |
| 19g | Fat |
| 40g | Carbs |
| 12g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 371 | |
| % Daily Value * | |
| Total Fat 19g | 24% |
| Saturated Fat 4g | 20% |
| Cholesterol 21mg | 7% |
| Sodium 877mg | 38% |
| Total Carbohydrate 40g | 15% |
| Total Sugars 11g | |
| Protein 12g | 24% |
| Vitamin C 11mg | 12% |
| Calcium 94mg | 7% |
| Iron 2.4mg | 13% |
| Potassium 363mg | 8% |
| Folate, total 60mcg | |
| Vitamin B-6 0.2mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.