---
title: "Open-Faced Prosciutto & Jam Sandwiches: Ricotta & Arugula"
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/open-faced-prosciutto-and-jam-sandwiches-6304f154a506a54baa002c88
servings: 2
prep_time: 10 minutes
cook_time: 0 minutes
time_required: 10 minutes
difficulty: Easy
allergens:
  - Soy
  - Wheat
  - Milk
tags:
  - Calorie Smart
  - Easy Cleanup
  - Quick
  - Sandwich
rating: 4.5
rating_count: 3500
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many loved the sweet-and-salty combo of peach jam and prosciutto
  - theme: Ease of prep
    text: Quick and simple to assemble, perfect for a fast lunch or light dinner
image: "https://images.recipes.furrysalamander.com/Sandwich%20Recipes/open-faced-prosciutto-jam-sandwiches.avif"
---
Wash and dry all produce. Quarter the @lemon{1%unit}. Toast the @sourdough bread{4%slices} until golden. Lay the @prosciutto{2%oz} flat on a work surface and cut horizontally into ½-inch strips.

In a #medium bowl{}, combine the @arugula{2%cup}, @olive oil{1½%tsp}, a pinch of @salt{}, a pinch of @black pepper{}, and as much lemon juice as you like. Toss gently to coat.

Spread a thin layer of @ricotta cheese{½%cup} over each piece of toasted sourdough. Top with the arugula mixture, prosciutto strips, and a generous drizzle of @peach jam{2%tbsp}. Sprinkle with as much @chili flakes{1%tsp} as you like.

Divide the open-faced sandwiches between plates. Serve immediately with any remaining lemon wedges on the side.