I am not one for steadfast resolutions, but I do watch what I eat in the beginning of the year. Since I don’t get as much exercise as normal during the winter months, it is important that I keep my caloric intake on the lower side. One of the ways I do this is by making this delicious low-carb and gluten-free sandwich. The cucumber serves as a replacement for bread and perfectly complements my favorite sandwich fillings!
To make the Prosciutto and Fig Cucumber Sandwich, the most important thing is to start with a big cucumber. You want to be able to get at least four thick slices out of it. Don’t use the mini Persian ones! Once you’ve sliced your cucumber, spread some fig jam on two slices.
Then, top the jam with prosciutto.
Close the sandwich with the other half of the cucumber, slice, and serve. You can even slice the sandwich into a few pieces and fasten them with toothpicks to make delicious bites for a party or kids lunch.
Ingredients
- 1 large cucumber
- 2 tablespoons fig jam
- 4 slices prosciutto
- 2 small handfuls arugula or baby spinach
Directions
- Slice the cucumbers lengthwise into 4 slices of equal thickness.
- On two of the slices, layer the jam, prosciutto, and greens. Close with the remaining slices.
- Cut the sandwiches in half and serve.
Source: Babble.com
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