Open Faced P/BLT 

½ c. mayonnaise

1 T. fresh lemon juice

1 T. lemon zest

6 slices whole-wheat or sourdough bread

6 oz. thinly sliced prosciutto or precooked bacon

3 c. arugula

2 tomatoes sliced

1 T. olive oil

Salt and freshly ground black pepper 

Preheat Panini press.

Whisk the mayonnaise, lemon juice, and zest in a small bowl to blend. Set the mayonnaise mixture aside.

Toast the bread on a Panini gill or griddle until golden brown. Spread the mayonnaise mixture over each slice of toast. Arrange the prosciutto/bacon over the toasts, dividing equally. Top with arugula, then the tomatoes. Drizzle the oil over the sandwiches, then sprinkle with salt and pepper. Cut the sandwiches into 3 equal pieces and serve.