If you prefer to serve prosciutto without the mayonnaise, the spread here can be replaced by tomato slices sprinkled with a little chopped rosemary. 1/2 cup mayonnaise or low-fat mayonnaise 1 tablespoon minced fresh rosemary or 1 teaspoon dried 1 tablespoon fresh lemon juice 4 6-inch long sections crusty Italian bread, split lengthwise 2 6-ounce jars quartered marinated artichoke hearts, drained 12 thin prosciutto slices 8 ounces Bel Paese cheese rind removed, sliced Preheat broiler. Mix mayonnaise, rosemary and lemon juice in small bowl. Season generously with pepper. Spread mayonnaise over cut sides of bread. Place bottom slices on broilerproof pan. Arrange artichokes over bread, dividing equally. Top with prosciutto slice, then with cheese slices. Broil sandwiches about 6 inches from heat source until cheese melts and is golden, about 3 minutes. Close sandwiches; cut sandwiches in half and serve. Serves 4.
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