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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.


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