|
The
Sonoma Picnic Sandwich
Carrie Brown, John Werner, and Michael McLaughlin's The Jimtown
Store Cookbook, Harper Collins, 2002
Adapted by StarChefs
This
sandwich is a balance of flavors, and is suitable for almost any
wine: its sweet and salty (figs, olives, and prosciutto), tangy
(cheese), bitter (greens), and even has the fifth taste umami or
savoryness (anchovies in the tapenade). The resulting complexity
of taste is very satisfying.
Yield:
4 sandwiches
- 4
5-inch slices from a baguette, split horizontally
- 1/2
cup Fig and Black Olive Tapenade
- 4
ounces soft, mild goat cheese, at room temperature
- Freshly
ground black pepper
- 1/2
pound thinly sliced prosciutto
- 2
1/2 cups loosely packed arugula, watercress, or Mesclun (optional)*
Spread
the tapenade evenly over the cut sides of the bread bottoms. Spread
the cheese evenly over the cut sides of the bread tops. Season the
cheese with pepper, arrange the prosciutto slices over the tapenade,
and top the prosciutto with the arugula. Close up the sandwiches.
With a serrated knife, cut in half diagonally.
The
sandwiches can be prepared several hours in advance. Wrap tightly
and keep cool until serving.
*Note:
Unless you make the sandwiches many hours in advance, include the
greens they lighten the other, richer, ingredients.
|
