Pheasant Ciabatta Sandwiches with Creamy Brie and Prosciutto

Name: Pheasant Ciabatta Sandwiches with Creamy Brie and Prosciutto
Yield: 4
Ingredients: 1 cup of arugula leaves (80g); 1/2 cup of creamy brie cheese (125g); 1 tablespoon of prepared mustard; 1/3 cup of black raisins (55g); 4 ciabatta breads (415g); 200g of prosciutto slices

1
1 cup of arugula leaves (80g)
2
1/2 cup of creamy brie cheese (125g)
3
1 tablespoon of prepared mustard
4
1/3 cup of black raisins (55g)
5
4 ciabatta breads (415g)
6
200g of prosciutto slices

Ingredients

1
1 cup of arugula leaves (80g)
2
1/2 cup of creamy brie cheese (125g)
3
1 tablespoon of prepared mustard
4
1/3 cup of black raisins (55g)
5
4 ciabatta breads (415g)
6
200g of prosciutto slices

Directions

1
Chop the arugula leaves
2
Transfer to a bowl, combine the brie cheese, mustard, and black raisins; mix well. Reserve
3
Cut the ciabatta breads in half
4
Spread the reserved mixture over the bottom halves of the bread
5
Top with prosciutto slices
6
Place the other bread halves on top; press firmly
7
Cut into quarters
8
Serve four portions, 486 calories per serving.