Italian · Lunch
Cured Ham and Cheese Sandwich (Keto)
An open-faced Italian sandwich built on a grilled portobello mushroom cap instead of bread, layered with prosciutto and provolone cheese, finished with Dijon mustard, peppery arugula, and olive oil for a genuine low-carb, high-fat meal.
$6
10 minsPrep
8 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
475Calories
36.3gProtein
36.1gFat
7.2gCarbs
2.3gSugar
1.6gFiber
2495mgSodium
108mgChol
11.4gSat Fat
745mgPotassium
268mgCalcium
2.8mgIron
3.2mcgVitamin B12
4.1mgVitamin C
gluten-free
low-carb
protein-rich
keto
Instructions
1
Prep
Wipe the portobello mushroom cap clean, remove the stem, rub both sides with olive oil, and season with salt and pepper.
2
Sear
Place the mushroom cap gill-side down in a dry skillet over medium heat and cook for 7 minutes until it releases moisture and softens.
3
Build
Lay the provolone slice over the mushroom, cover the skillet, and cook over low heat for 1 minute until the cheese fully melts.
4
Plate
Spread Dijon mustard over the cheese, drape prosciutto loosely over top, toss arugula with remaining oil, and pile it over the prosciutto.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g prosciutto
- 2 oz56g provolone cheese
- 22 large portobello mushroom cap (about 100g), stem removed
- 2 tbsp2 tbsp olive oil
- 2 tsp2 tsp Dijon mustard
- 22 small handful (30g) arugula
