This is a simple recipe that I made up from watching several cooking programs on the Food Channel and PBS. Full disclosure, I watch them all the time to get cooking information and ideas. The famous chef, Jacque Pepin assembled a PLT on his PBS program with aioli as a spread on the bread. On her cooking program, The Barefoot Contessa, Ina Garten assembled a BLT with avocado. However, I will use avocado guacamole in this recipe. You ask yourself what is the P in the PLT. It’s prosciutto, of course. Prosciutto is a thinly sliced, dry-cured ham from Italy. It’s also called Parma ham. When prosciutto is served uncooked it is called prosciutto crudo. Prosciutto that has been cooked is called prosciutto cotto. I will be using prosciutto cotto in this recipe. When cooked, the prosciutto tastes a lot like country ham. Delicious!
29 July, 2013 / 9 Comments