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3 slice French Bread
2 tablespoon Dijon Mustard
6 ounce Prosciutto, Paper Thin
12 ounce Swiss Cheese, Sliced
6 ounce Tomato, Sliced
1 cup Carrots, Julienned
1 cup Zucchini, Julienned
1 cup Mushrooms, Sliced
1 medium Red Onion, Thinly Sliced
4 tablespoon Mayonnaise
½ cup Vinaigrette
Slice rolls horizontally, spread with mustard and layer each half with prosciutto, cheese, tomato, another slice of cheese, carrots, zucchini, mushrooms, and onion. Mix mayo with vinaigrette; pour over top of each open face sandwich. Place on cookie sheet. Bake 375f, 10 mins until tops are brown and dressing has set.
2 tablespoon Dijon Mustard
6 ounce Prosciutto, Paper Thin
12 ounce Swiss Cheese, Sliced
6 ounce Tomato, Sliced
1 cup Carrots, Julienned
1 cup Zucchini, Julienned
1 cup Mushrooms, Sliced
1 medium Red Onion, Thinly Sliced
4 tablespoon Mayonnaise
½ cup Vinaigrette
Slice rolls horizontally, spread with mustard and layer each half with prosciutto, cheese, tomato, another slice of cheese, carrots, zucchini, mushrooms, and onion. Mix mayo with vinaigrette; pour over top of each open face sandwich. Place on cookie sheet. Bake 375f, 10 mins until tops are brown and dressing has set.
