Mini Prosciutto Club Sliders with Avocado Aioli

By by KitchenAid
Images
Mini Prosciutto Club Sliders with Avocado Aioli
Serves
Makes 8 servings
Ingredients
  • 2 each, plum tomatoes, sliced 1/8" thick
  • 4 to 6 slices prosciutto
  • 4 slices sour dough bread, toasted
  • 1 small Romaine heart, julienned


  • Avocado Aioli:
  • ¼ of an avocado
  • 1 tablespoon mayonnaise, full fat
  • 1 garlic clove, crushed
  • ½ teaspoon lemon zest
  • 1 teaspoon lemon juice
  • Kosher salt, to taste


Procedure
Attach the slicer blade to the KitchenAid stand mixer and slice the tomatoes to 1/8" thick.

To roast the tomatoes: Preheat oven to 325°F. Place 1/8" sliced tomatoes on a parchment-lined sheet pan. Roast for 30 minutes until they have cooked down to ¾ of their size.

To make the crispy prosciutto: Lay prosciutto slices flat on a parchment-lined sheet pan. Bake for 20 to 30 minutes until crispy.

To prep the Avocado Aioli: Using the KitchenAid Pro Line Hand Blender with chopper attachment, blend avocado, mayo, crushed garlic, lemon zest, lemon juice and salt until creamy.

To prepare the toast: Toast 4 slices of sourdough bread in KitchenAid Pro Line Automatic Toaster. Using a cookie cutter approximately 2 to 3" in diameter, stamp out four circles per toast. As an alternative, you may choose to cut bread into 4 quarters with a knife.

To assemble the sliders: On each of the toast pieces, apply a portion of the avocado aioli. Next add roasted tomato and crispy prosciutto. Then place a small pile of shredded romaine on top. Finish by placing remaining toasts on top.

Mini Prosciutto Club Sliders with Avocado Aioli

By by KitchenAid
Serves
Makes 8 servings
Ingredients
  • 2 each, plum tomatoes, sliced 1/8" thick
  • 4 to 6 slices prosciutto
  • 4 slices sour dough bread, toasted
  • 1 small Romaine heart, julienned


  • Avocado Aioli:
  • ¼ of an avocado
  • 1 tablespoon mayonnaise, full fat
  • 1 garlic clove, crushed
  • ½ teaspoon lemon zest
  • 1 teaspoon lemon juice
  • Kosher salt, to taste


Procedure
Attach the slicer blade to the KitchenAid stand mixer and slice the tomatoes to 1/8" thick.

To roast the tomatoes: Preheat oven to 325°F. Place 1/8" sliced tomatoes on a parchment-lined sheet pan. Roast for 30 minutes until they have cooked down to ¾ of their size.

To make the crispy prosciutto: Lay prosciutto slices flat on a parchment-lined sheet pan. Bake for 20 to 30 minutes until crispy.

To prep the Avocado Aioli: Using the KitchenAid Pro Line Hand Blender with chopper attachment, blend avocado, mayo, crushed garlic, lemon zest, lemon juice and salt until creamy.

To prepare the toast: Toast 4 slices of sourdough bread in KitchenAid Pro Line Automatic Toaster. Using a cookie cutter approximately 2 to 3" in diameter, stamp out four circles per toast. As an alternative, you may choose to cut bread into 4 quarters with a knife.

To assemble the sliders: On each of the toast pieces, apply a portion of the avocado aioli. Next add roasted tomato and crispy prosciutto. Then place a small pile of shredded romaine on top. Finish by placing remaining toasts on top.