Nutrition per serving may change if servings are adjusted.
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)
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.
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.