Updated: Oct 7, 2020
Fresh from the deli, thin-sliced prosciutto on a brioche bun topped with cannamayo, cannabis-infused roasted red peppers, and drizzled with cannabis-infused balsamic vinaigrette makes this a lunchtime delicacy that you just can't get at your local Italian sandwich spot. To make a less potent sandwich, substitute the cannabis-infused ingredient with the cannabis free ingredients.
Prep Time: 5 minutes
2 brioche buns
1/4 pound of thin-sliced prosciutto
2 tablespoons cannabis-infused balsamic vinaigrette
1/2 cup cannamayo
Prepare the sandwiches by placing the bottom bun on a plate and topping each bun with equal amounts of prosciutto.
Next, evenly divide the cannabis infused roasted red peppers over top of the prosciutto.
Drizzle each sandwich with the cannabis-infused balsamic vinaigrette.
Spread the cannamayo on the top of each bun and place the bun on top of the sandwich and serve immediately.