Take the viral upside-down puff pastry trend and turn it on its head by adding prosciutto, arugula, tomato and avocado as toppers to these open-faced sandwiches.

Italian-Style Upside-Down Puff Pastries

Place 2 oven racks in center of oven; preheat oven to 400 degrees. Line 2 large rimmed baking pans with parchment paper; lightly spray with cooking spray and set aside. Whisk together egg and water in a small bowl; set aside. Place arugula in a medium bowl. Add olive oil and pepper; toss to coat and set aside.

Unroll puff pastry dough sheet. Cut pastry sheet into 8 (5x3¾-in.) rectangles. Spread aioli on top of puff pastry rectangles.

Slightly overlap 3 tomato slices in a triangle shape on prepared pan. Repeat with remaining tomato slices, spacing the tomato triangles about 1½-in. apart on the prepared pans. Place a pastry rectangle, aioli side down, on top each tomato triangle. Pierce puff pastry rectangles in center several times with a fork.

Brush puff pastry rectangles with egg mixture. Divide prosciutto into 8 small bundles; place 4 bundles in each baking pan around pastry rectangles, but not touching pastries.

Bake pastries on the 2 center oven racks for 15 to 20 minutes or until golden brown, switching baking pans on racks halfway through. Remove pastries from baking pans using a large spatula; place pastries on cooling racks with tomato sides up. Transfer prosciutto bundles to a cutting board and coarsely chop.

To serve, top puff pastries with arugula mixture, prosciutto and avocado slices.