Open-Face Pear and Ham Ciabatta

Open-Face Pear and Ham Ciabatta

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From: Diabetic Living Magazine

Toasted ciabatta rolls are the perfect vessel for these ham and cheese melts.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 3-ounce ciabatta rolls, split
  • Nonstick olive oil cooking spray
  • ¼ cup light mayonnaise
  • 1 tablespoon snipped fresh basil
  • 1 teaspoon lemon juice
  • 1 cup baby arugula
  • 1 tablespoon 1 to 2 teaspoons white wine vinegar or cider vinegar
  • 4 ounces thinly sliced lower sodium cooked ham, such as Hillshire Farm
  • 2 cups thinly sliced pears
  • ¼ cup thinly sliced red onion
  • 1 ounce shaved Parmesan cheese
  • 1 to 2 teaspoons balsamic glaze (optional)

Preparation

  • Prep

  • Ready In

  1. Preheat broiler. Place rolls, cut sides up, on a baking sheet; coat with cooking spray. Broil 4 to 5 inches from heat 1 to 2 minutes or until lightly toasted.
  2. In a small bowl combine mayonnaise, basil and lemon juice; spread on rolls. In another small bowl drizzle arugula with vinegar; toss to coat. Top rolls with ham, pears, arugula, onion, cheese and, if desired, balsamic glaze.

Nutrition information

  • Serving size: 1 open-face sandwich
  • Per serving: 272 calories; 9 g fat(3 g sat); 4 g fiber; 38 g carbohydrates; 12 g protein; 14 mcg folate; 27 mg cholesterol; 12 g sugars; 264 IU vitamin A; 14 mg vitamin C; 123 mg calcium; 2 mg iron; 623 mg sodium; 148 mg potassium
  • Nutrition Bonus: Vitamin C (23% daily value)
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, 1 fat, 1 fruit, 1 lean protein

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