Name: Prosciutto, melon and mustard ribbon sandwich
Cook time: 10 min
Total time: 10 min
Yield: 2
Ingredients: 80 gram spreadable cream cheese, softened; 2 teaspoon wholegrain mustard; 4 slice (180g) square white bread; 2 slice (30g) prosciutto, halved crossways; 1/4 small_piece (300g) rockmelon, sliced thinly

Ingredients

80 gram spreadable cream cheese, softened

2 teaspoon wholegrain mustard

4 slice (180g) square white bread

2 slice (30g) prosciutto, halved crossways

1/4 small_piece (300g) rockmelon, sliced thinly

Method

1.Combine cream cheese and mustard in small bowl.

2.Spread bread with cream cheese mixture. Sandwich prosciutto and melon between bread slices. Trim crusts, cut each sandwich into three fingers.

Sandwiches can be made up to two hours before the picnic.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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