Let’s cook!

Basil Green Dressing on Bibb Salad

1 cup good mayonnaise

1 cup chopped scallions

1 cup fresh basil

2 lemons, juiced

2 cloves of garlic

2 teaspoons anchovy paste

1 cup light sour cream

2 heads Bibb lettuce

2 tomatoes

Place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste in a blender.

Blend until smooth.

Add the sour cream to the blender.

Process until smooth.

Refrigerate while you finish the rest of the lunch.

Cheese and Prosciutto Sandwich

1 loaf of fresh large garlic bread

1 can of tomato sauce

1/4 cup of Italian seasoning

4 slices Prosciutto

2 thick slices Mozzarella

2 tablespoons unsalted butter

In a bowl add tomato sauce and Italian seasoning.

Slice the bread into thick slices.

Spread the sauce on both slices of the bread.

On one side place the Mozzarella and on the other the Prosciutto.

Either use a panini press or in my case I used a skillet. Place the butter in the skillet over medium heat and then place the sandwich in the pan.

Cook for 3-5 minutes on each side or until golden brown.

Time to plate the complete lunch.

To finish the salad, cut each head of lettuce in half and remove the core. Cut the tomatoes into wedges and use to top the lettuce. Pour the dressing on top and finish with salt and pepper. Here is the plating:

Here is the close up of the salad:

Here is the close up of the sandwich:

Now you have a rainy weather sandwich and salad recipe to add to your collection!

Happy Cooking!