Pineapple and Prosciutto Sandwich

Name: Pineapple and Prosciutto Sandwich
Ingredients: 6 slices for hamberger; 2 spoons (of soup) of softened butter; 1 can of pineapple in syrup; 2 1/2 spoons (of soup) of cornstarch; 1 1/2 spoon (of soup) of vinegar; 1 spoon (of tea) of mustard; salt to taste; 2 cups of cooked prosciutto, cut into cubes; lettuce leaves

1
6 slices for hamberger
2
2 spoons (of soup) of softened butter
3
1 can of pineapple in syrup
4
2 1/2 spoons (of soup) of cornstarch
5
1 1/2 spoon (of soup) of vinegar
6
1 spoon (of tea) of mustard
7
salt to taste
8
2 cups of cooked prosciutto, cut into cubes
9
lettuce leaves

Ingredients

1
6 slices for hamberger
2
2 spoons (of soup) of softened butter
3
1 can of pineapple in syrup
4
2 1/2 spoons (of soup) of cornstarch
5
1 1/2 spoon (of soup) of vinegar
6
1 spoon (of tea) of mustard
7
salt to taste
8
2 cups of cooked prosciutto, cut into cubes
9
lettuce leaves

Directions

1
Cut the slices in half
2
Lightly toast and spread butter on the cut sides
3
Drain the pineapple syrup and reserve
4
Cut the pineapple into cubes
5
Mix 1 cup of syrup with vinegar, cornstarch, mustard, and salt
6
Heat, stirring constantly, until the mixture thickens and comes to a boil
7
Let it cool in the refrigerator for 15 to 20 minutes
8
Mix 1/2 cup of cut pineapple
9
Add the prosciutto to the cold sauce
10
Stir well
11
Place one lettuce leaf at the bottom of each slice, cover with 1/2 cup of prosciutto and pineapple mixture
12
Close with the other half of the slice
13
Make 6 sandwiches.