SAIT Polytechnic's Downtown Culinary Campus
Delicious Recipes from our Chefs alt text here

Prosciutto, Apple and Arugula Sandwich

Take a break from your everyday, routine sandwich with an equally quick and simple recipe.

Directions

Whisk honey and Dijon mustard together. Use this mixture to smear on the inside of the bread.
Toss the arugula in 1 tsp of the olive oil and season with salt and pepper.
Brush the outside of the rye bread with olive oil.
Build the sandwich as follows: bread, honey mustard spread on both pieces, apples, prosciutto, arugula. Using a panini press or frying pan, toast the panini on medium heat until hot and crispy.

Ingredients

1 tbsp honey

4 tbsp grainy Dijon mustard

8 pcs marble rye bread

2 tbsp extra virgin olive oil

2 cups arugula, washed and dried

8 slices prosciutto, thinly sliced

2 fresh apples, thinly sliced

1 pinch coarse salt

1 pinch black pepper

share or like this recipe    Share this on Facebook Share on Twitter
A Sampling of our upcoming cooking classes

Friday, August 25

Curry, 6:00 PM - 9:00 PM


Monday, August 28

Introduction to Cooking, 5:30 PM - 8:30 PM


Wednesday, September 6

Knife Skills, 5:30 PM - 7:30 PM


> Take a look at all of our upcoming classes!

Our recent recipes
Kalbi Chicken Tacos with Red Onion Salsa:Great anytime, this dish is a refreshing twist to a family favourite.

Kalbi Chicken Tacos with Red Onion Salsa

Great anytime, this dish is a refreshing twist to a family favourite. By Chef Ian Cowley
Decadent Chocolate Cream Pie:A chocolate filled pie that leaves nothing to be desired.

Decadent Chocolate Cream Pie

A chocolate filled pie that leaves nothing to be desired. By Chef Rose Warden
Bella Rosa:A refreshing citrus cocktail that will leave your taste buds celebrating.

Bella Rosa

A refreshing citrus cocktail that will leave your taste buds celebrating. By Seasons at SAIT
Canapés:Six upscale and well-balanced canapés designed to impress your guests — and their palates.

Canapés

Six upscale and well-balanced canapés designed to impress your guests — and their palates. By Chef Gerd Steinmeyer
Harvest Potato and Fennel Soup:Rich and creamy, this soup makes for a soul-satisfying meal.

Harvest Potato and Fennel Soup

Rich and creamy, this soup makes for a soul-satisfying meal. By Chef Steve Lepine
Chocolate Mousse and Brandy Snap Cookie:For dessert connoisseurs. Rich, frothy and devilishly good — this dessert leaves nothing to be desired.

Chocolate Mousse and Brandy Snap Cookie

For dessert connoisseurs. Rich, frothy and devilishly good — this dessert leaves nothing to be desired. By Chef Rolf Runkel



 
Top