Arugula, Prosciutto and Goat Cheese Open-Faced Sandwich
Just 15 minutes to this quick and easy arugula, prosciutto and goat cheese open-faced sandwich! With crispy bread and a homemade arugula pesto, it’s flavorful and delicious. Perfect for a simple lunch or dinner.
Note: This recipe is NOT dairy free. It was published before Cook Nourish Bliss transitioned to dairy free recipes and remains popular with long time readers. You can try using substitutions to make it dairy free, however I have not tested this myself and can’t say how it will turn out.
While the weather seems to be totally fickle lately, I feel like it’s okay for me to start sharing lots of spring-like recipes.
And I’ve been waiting to post these pesto open-faced sandwiches for what feels like months.
There is just something about them that screams spring and summer to me, even though I feel like these would be completely acceptable to eat any time of the year.
So let me introduce you to your new favorite quick and easy dinner or even a go-to lunch option.
I also think these would be pretty fantastic as an appetizer or part of a brunch.
How To Make This Open-Faced Sandwich
Now, all the components for the sandwiches (and by components I mean making a quick pesto and chopping up some roasted red peppers) can be made ahead of time and stored in separate containers in the fridge.
So all you really need to do is assemble when you’re ready … and then shove them in your face.
Let’s discuss these components:
- A slightly spicy arugula pesto made with arugula (duh), spinach and sunflower seeds.
- Crusty, thick-cut bread (multigrain all the way!).
- Tangy, delicious roasted red peppers.
- Goat cheese. Enough said.
- Salty prosciutto.
- And more arugula for a pop of freshness, color and bite.
So easy, yet so delicious AND you don’t even have to turn on your oven or stove.
Additional Sandwich Recipes You Might Enjoy:
- Grilled Greek Salad Pita Sandwiches
- Hummus, Veggie and Pesto Sandwich
- Fresh Corn and Tomato Open Faced Sandwich
- White Bean Avocado Sandwich
- Chicken, Bacon and Mango Chutney Sandwich
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
For the pesto:
- 2 cups lightly packed arugula
- ½ cup lightly packed baby spinach leaves
- ¼ cup unsalted sunflower seeds
- 2 tablespoons freshly grated parmesan cheese
- 1 clove garlic, minced
- ¼ to ½ teaspoon salt (to taste)
- ⅓ cup olive oil
- toasted thick-cut bread slices (I like multigrain!)
- sliced roasted red peppers
- crumbled goat cheese
- olive oil, for drizzling
To make the pesto:
- Add the arugula, spinach, sunflower seeds, parmesan, garlic and salt to the bowl of a food processor. Pulse until finely chopped.
- With the food processor running, slowly pour in the olive oil. Process until smooth. If you want to thin out the pesto, add in additional olive oil a little at a time.
- Smear a thin layer of pesto on a piece of the toasted bread. Top with some of the roasted red peppers, goat cheese, prosciutto and a small handful of arugula. Drizzle lightly with olive oil and serve immediately!
I didn’t list quantities for assembling since with sandwiches I’ve found that everyone’s preferences really vary. Use however much you would like!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 145Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 2mgSodium: 446mgCarbohydrates: 2gFiber: 1gSugar: 0gProtein: 2g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice. Nutritional info is ONLY for the pesto, as it will vary greatly for an assembled sandwich depending on your bread and how much of the other components you use.