Today’s post was brought to you by Nature’s Pride, cheese, the letter “P”, and the number “7″. Ok, maybe not the letter “P” or the number “7.” Foodbuzz recently sent me two loaves of Nature’s Pride bread to try out. I used the 12 Grain to make these delicious open-faced sandwiches full of prosciutto, asparagus, and melty cheese.
I don’t generally eat a lot of sandwich bread. I don’t know… I think that’s kind of abnormal, since most people consider it a pantry staple and the grocery store devotes an entire aisle to it. But it’s generally just not my thing. I’ll occasionally pick up a loaf for a hot sandwich or for some french toast, but other than that it’s not really something that I think about. I do have to say though – this stuff is pretty good! It’s nice and dense, and the the grains give it a hearty texture. It’s all-natural and doesn’t contain and high-fructose corn syrup, which really sets it apart from most other sandwich bread.
These sandwiches are great for dinner along with a cup of soup. I’ve been making different variations for a few years now, but the general idea is based on a recipe from Rachel Ray’s 365: No Repeats – and the version here is actually a lot closer to the original than I usually make. You can play with the meat and cheese to make the sandwich your own – try cappicola and mozzzarella or prosciutto and gruyere. Toasting the bread first keeps it from getting soggy, and a light cream sauce takes the sandwich up a level.
I find that although the bread will get a little bit soggy, these do keep well and can be reheated nicely under the broiler or in a toaster oven.
- 1 Tbs butter
- 2 Tbs flour
- 1 cup skim milk
- 1 tsp dry mustard
- generous dash nutmeg
- 6 slices 12-grain bread, such as Nature’s Pride
- 6 slices thinly sliced prosciutto
- 1/2 lb asparagus, blanched
- 6 ounces brie, sliced
Heat a small pot over medium heat. Melt the butter. Whisk in the flour. Cook for 1 minute to make a light colored roux. Whisk in the milk, mustard, and nutmeg. Bring to a gentle boil, then immediately remove from heat.
Meanwhile, heat the oven to 450. Arrange the bread on a cookie sheet and bake for 10 minutes, or until it is lightly toasted. Spread each slice of bread with a little bit of the white sauce, then top with a slice of prosciutto. Divide the asparagus between the sandwiches. Top each portion with 1 ounce of brie.
Return the cookie sheet to the oven and bake for an additional 5 minutes, or until the brie melts.
Approx 265 calories, 13 grams fat, 3 grams fiber, 13 grams protein