Author: Carolyn Severin, Hamama Success Team Member

Prep Time: 15 minutes

Cook Time: 15 minutes

Makes: 1-2 Servings

It doesn’t get much better than this! If you like a rich, flavorful sandwich then you are in for a treat. The crispy prosciutto adds a wonderful salty, almost bacon-like flavor to the sandwich and the brie is so creamy and delicious! The asparagus is refreshing and crisp and the garden cress microgreens are right out of your indoor garden giving it a pop of tang you will love! This is great for a go-to lunch or even dinner to have on hand when you need a quick meal before heading out the door!

• 4-6 asparagus spears, trim ends
• 4 pieces of prosciutto
• 4-6 slices of brie, for both halves of the bread
• 1 loaf ciabatta bread, cut to your liking for the sandwich

Garnish:

• Hamama garden cress microgreens
• Sauce of any kind to add to it or dip in

1. Preheat the oven to 425. Cut your bread into two halves. Drizzle with olive oil and place on a baking pan.
2. Place asparagus spears on the pan with the bread, drizzle with olive oil, salt and pepper and place in the oven.
3. Let the asparagus cook for 10 minutes or until texture is to your liking (I like to keep them crisp to add some crunch to the sandwich). Take out of the oven when ready and let cool.
4. Add your slices of brie on each bread half and put back in the oven to cook until melted and until the bread is nice and crispy.
5. While your bread is finishing up in the oven, heat a small skillet on medium-high heat. Add your prosciutto and let it cook on both sides for 5 minutes until it crisps up (almost like bacon). Set aside.
6. When your bread is done, remove from the oven and set aside.
7. Assemble your sandwich with the prosciutto, asparagus and garden cress microgreens.
8. Use any sauce you like to dip in or add in between the layers. Slice in half or eat whole and enjoy!