Mini Prosciutto Club Sliders with Avocado Aioli
By KitchenAid
Mini Prosciutto Club Sliders with Avocado Aioli
By KitchenAid
Yield/Serves:
Makes 8 servings
- 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
Attach the slicer blade to the KitchenAid stand mixer and slice the tomatoes to 1/8" thick.
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.
Crispy Prosciutto: Lay prosciutto slices flat on a parchment-lined sheet pan. Bake for 20 to 30 minutes until crispy.
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.
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.
Assembly: 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.
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.
Crispy Prosciutto: Lay prosciutto slices flat on a parchment-lined sheet pan. Bake for 20 to 30 minutes until crispy.
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.
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.
Assembly: 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.