I like to get a fresh, crusty baguette from the bakery for the bread. I cut out a piece and slice it in half, lengthwise, to get a piece an open-faced sandwich can be made on.
Then I top the bread with a bit of dijon mustard, then prosciutto, then a couple tomato slices. Lastly, I sprinkle a bit of pesto over the tomatoes. Now that's a good sandwich.
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