Met market is a kick ass luxury grocery store around Seattle. Their deli counter is excellent, and a gold mine for recipe ideas. This sandwich is very elegant as there is nothing left to take away. Meat and cheese, baby.
Why it works:
Aioli is used as the moisture barrier to keep the bread from getting soggy. The arugula adds a crush and freshness, and the meat and cheese are the body.
Yield: 4 sandwiches
Time: 20 minutes
Pairing:
References:
Ingredients:
1 French baguette
12 slices of prosciutto
12 slice of provolone
Washed baby Arugula
Garlic Aioli
Black pepper
Instructions:
Cut baguette open, book style
Apply spread of aioli on each side
Dust with black pepper
Lay prosciutto slices shingled down the length of the bread
Lay arugula on top
Anchor down the greens with the provolone
Close sandwich, and try to have everything inside the bread
Diagonally cut into 3 sections.
Tight wrap in plastic wrap, using a paring knife to perforate a line halfway around the sandwich for easy removal. Plating instructions:
Tasting Journal
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