Open-Faced Vegetable and Prosciutto Melts

Our garden is already absolutely insane.

Just look at this.

It might not look like much to the naked eye, but I can assure you, it’s pretty tow up. And oops, in need of weeding. This isn’t even the entire thing! We have little beds along most of the fences. Of tomatoes. Of course. Each year I’m like, “AARON. We have to go with less tomatoes this year or else I’ll pull all of my hairs out and be bald.”

Who wants to take a guess if we do or don’t go with less tomatoes each year?

This year we accidentally went bonkerwonk with cherry tomatoes. I have hundreds of freaking zillions, you guys. AND THEY JUST KEEP APPEARING OUT OF NOWHERE. Just be ready for tomatoes on the blog until February.

And green beans.

And zucchini, oh my gosh. I better start learning how to make zucchini bread right this instant or else I’ll be using it as a spoon in my coffee.

Okay we have to talk about caramelizing onions for a quick sec. Did you know it’s my absolute favorite thing ever in the world to do? Well, right after crafting my hand to knee-knocking Charleston moves. Caramelizing is such a contradiction for me too because it’s something that requires you to slow down and be patient and I’m toooootally not like that. I’m the dad gum Tasmanian devil and YOU ARE SO NODDING RIGHT NOW.

But for some reason, it’s calming to me. Soothing. Like a spa. A resort.

That’s weird.

But, when I made these little sammies, I only caramelized one onion. Biggest regret in my life. Go ahead and caramelize two. For the sake of the baby ponies, do two.

So you have the seriously pimp jam-like onion spread on the bottom of barely toasted sourdough bread, some lightly sautéed cherry tomatoes and green beans, a little bit of arugula, thin, salty prosciutto slices and mayelted chayse on top. Yes, yes you do.

Notice the cheese-less asininity right there. Hi, have you met my husband?

Summer, meet mouth.

Mouth, meet summer.

Maybe I’m more like roadrunner.

p.s. Last day for this rad-ee-cal giveaway!

Open-Faced Vegetable and Prosciutto Melts:

What it took for 6 melts:

* 2 Tbs. extra-virgin olive oil
* 2 medium yellow onions, thinly sliced
* 1 cup cherry tomatoes, halved
* 1 cup green beans
* 3 oz thinly sliced prosciutto
* 1 cup arugula
* 1 1/2 cup shredded mozzarella cheese
* 6 slices sourdough bread
* 1 pinch coarse salt and freshly ground pepper

Heat the oil over low in a medium skillet. Add the onion slices and cook on low until sweet and caramelized, 45 – 55 minutes, stirring occasionally. Remove from skillet and set aside.

To the pan, add a little more oil if needed, then add the tomatoes and green beans. Toss in a pinch of salt and pepper and sauté for 5 minutes.

Heat the oven to broil, arrange the bread slices on a large rimmed baking sheet and broil 1 minute.

Remove bread from oven. Evenly spoon the caramelized onions over each slice. Top with sautéed tomatoes, green beans, arugula, prosciutto and shredded cheese.

Throw back under the broiler and cook until cheese is browned and bubbly, maybe 2 minutes. Keep an eye on it!

Eat ’em up.