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.

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48 Responses to Open-Faced Vegetable and Prosciutto Melts

  1. Villy @ For the love of Feeding June 18, 2012 at 8:28 am #
    Delicious lunch/dinner! The ingredients are perfect!
  2. Ali @ Gimme Some Oven June 18, 2012 at 8:30 am #
    Your husband doesn't do cheese?!? Oh my heavens! These look stunning. Way to go with your rockin' garden!! :)
  3. Aninas Recipes June 18, 2012 at 8:31 am #
    Wow, such a fresh summery recipe! This recipe is so versatile, great for lunch! I know how it is, my hubby doesn't eat vegetables!! Crazy much?
  4. Tracey E. June 18, 2012 at 8:33 am #
    Such a nice light lunch or dinner! Yum!!! :)
  5. Rachel Cooks June 18, 2012 at 8:34 am #
    I want summer in my mouth! These look so amazing!
  6. Sini June 18, 2012 at 8:48 am #
    Could you send me some of your cherry tomatoes and green beans? I would love to have them in my kitchen! I'm craving bruschetta right now.
  7. Gen June 18, 2012 at 9:04 am #
    Yuum!!! Those sandwiches look incredible!
  8. Heather June 18, 2012 at 9:05 am #
    i heart caramelizing onions too - best thing evah!
  9. Kathryn June 18, 2012 at 9:06 am #
    Is it just melted cheese that your husband doesn't do? I can understand that. I either have to have my cheese VERY hot and at melting point or cold. Anything in between doesn't cut it for me.
    • Bev Weidner June 18, 2012 at 9:18 am #
      It's any and ALL cheese. My life is difficult.
  10. Cookbook Queen June 18, 2012 at 9:45 am #
    If your husband doesn't eat cheese, he's probably a robot. If you cut open his arm, it's going to be all Terminator up in there. However, if you cut open his arm and it turns out that he's NOT a robot, you may end up in prison. Love these sandwiches!!
  11. Katie June 18, 2012 at 10:17 am #
    I'm going to skip down to my garden and gather the supplies for these little doobies riiight now.
  12. Julia June 18, 2012 at 10:34 am #
    Can you come grow my garden? My black thumb keeps getting blacker. I want these melts, today, for lunch and dinner.
  13. Ashley @ Hudson on the Potomac June 18, 2012 at 11:51 am #
    Hahaha, "For the sake of the baby ponies, do two." You crack me up! These look delicious Bev!!
  14. Averie @ Averie Cooks June 18, 2012 at 12:06 pm #
    I just happen to have bread and shredded cheese I need to use...open faced melts are calling me!
  15. Cookie and Kate June 18, 2012 at 1:27 pm #
    Look at that garden! I love cherry tomatoes, can't get enough of them, so your predicament doesn't sound so bad to me! I love every single thing on that toast. wannnnttttttt.
  16. Katie June 18, 2012 at 1:35 pm #
    I would gladly help weed that garden in exchange for some of those veggies! ;) That sandwich makes me want to shed happy tears.
  17. Ashley June 18, 2012 at 1:46 pm #
    I wish we were neighbors, I'd totally help you out with those cherry tomatoes!! This sammy is just screaming summer!