Even with half the amount of bread, this sandwich is doing double-time.
It’s crunchy, fatty, creamy, tart, sweet, salty, peppery, herbaceous … and … and I’ve run out of adjectives. Just look at the picture and eat with your eyes. I’m sure you get what I’m talking about.
Here’s Week 24, Meal 1: Prosciutto and goat cheese sandwich with fennel-apple slaw.
The Recipe (Yield: 2 servings)
4 oz. prosciutto, thinly sliced
2 oz. soft goat cheese (chevre)
1 bulb fennel, thinly shaved
2 green apples, julienned (On a mandoline if you have one, if you don’t you can grate the apple but you’ll lose a lot of the texture)
1 T tarragon, chopped
1 lemon, juiced
1 1/2 T olive oil
salt and pepper, to taste
1 bunch watercress, cleaned and stems removed
2 slices sourdough baguette or boule (boule straight slice, baguette sliced on a huge bias)
Start by heating your grill to high. (If you don’t want to, or can’t, grill the bread, just toast it in a pan or toaster, but it might not be the same.)
Next, knock out the slaw. Thin slice 1 bulb of fennel, julienne 2 green apples, chop 1 T of tarragon and juice 1 lemon. Then combine all of that in a bowl with 1 T of olive oil and season with salt and pepper. Reserve.
Stem, clean and dry 1 bunch of watercress.
Use the remaining 1/2 T of olive oil and brush one side of each piece of sourdough bread. Grill the bread on the oiled side until the side is nicely toasted and has slight char.
Spread 1 oz. of goat cheese on each slice of grilled bread.
Top the cheese with a handful of watercress, followed by 2 oz. of prosciutto.
Top the prosciutto with as much slaw as you’d like and dig in!
I’ll save myself the copy+paste and refer to the description at the beginning of this post to remind you of what we’re dealing with. It’s a sandwich that has balance, both with flavors and textures, but is built with ingredients that are all bold on their own.
This is one wild slab of sandwich sexiness.