with Chef Robert Larios
Photography by Patricia M. Larios
The only thing better than a fantastic sandwich is one that’s ready in minutes! Channeling a bit of Julia Child’s flair, Anthony Bourdain’s edge, and Thomas Keller’s precision, we’ve crafted the ultimate quick bite.
Voilà! Quickly assemble this Magnificent Sandwich. It’s brimming with sweet fig jam, savory prosciutto worthy of a rhapsody, and mild gouda on a crusty ciabatta bun that would make even Keller nod in approval. Add juicy tomato and peppery arugula for a fresh zing that makes you feel like a culinary maestro.
If you’re working from home, whip it up right before lunch; or, if you’re heading to the office, prepare it in the morning. When hunger strikes, you’ll be eyeing that brown bag with a grin, knowing you’ve got a masterpiece inside. Bon appétit!
¡Buen provecho!
Gouda, Prosciutto & Fig Jam Sandwiches with Tomato & Arugula: A Gourmet Delight
Step 1:
Wash and dry the produce. OPTIONAL: Move the oven rack to the top position and preheat it to 425°F and toast the ciabatta bread 1-2 minutes or until golden brown.
Step 2:
Cut the tomato into ¼-inch slices. Tear or slice the prosciutto crosswise into bite-sized pieces.
Step 3:
In a medium bowl, toss the arugula with a drizzle of olive oil, along with a pinch of salt and pepper.
Step 4:
Spread mayonnaise on the cut sides of the bottom ciabatta halves. On the cut sides of the top ciabatta halves, spread the fig jam and sprinkle with your desired amount of chili flakes. Layer the bottom halves with your preferred amount of dressed arugula, then add prosciutto, gouda, and tomato. Close the sandwiches.
Finish & Serve:
Cut the sandwiches in half diagonally. Divide them between plates and serve with any remaining arugula on the side.
Ingredients
Directions
Step 1:
Wash and dry the produce. OPTIONAL: Move the oven rack to the top position and preheat it to 425°F and toast the ciabatta bread 1-2 minutes or until golden brown.
Step 2:
Cut the tomato into ¼-inch slices. Tear or slice the prosciutto crosswise into bite-sized pieces.
Step 3:
In a medium bowl, toss the arugula with a drizzle of olive oil, along with a pinch of salt and pepper.
Step 4:
Spread mayonnaise on the cut sides of the bottom ciabatta halves. On the cut sides of the top ciabatta halves, spread the fig jam and sprinkle with your desired amount of chili flakes. Layer the bottom halves with your preferred amount of dressed arugula, then add prosciutto, gouda, and tomato. Close the sandwiches.
Finish & Serve:
Cut the sandwiches in half diagonally. Divide them between plates and serve with any remaining arugula on the side.
Notes
Utensils you will need:
- None
Cooking Tidbit: Perfectly Toasted Ciabatta: Preheat oven to 375°F. Lightly brush ciabatta cut sides with olive oil. Place on oven rack or baking sheet. Toast until golden brown and crisp. Ensures a crunchy exterior, soft interior.
Need more tips? Don’t hesitate to reach out to me at alive@employeesclub.com. Let’s make magic in the kitchen!
Food Quote: “ Crafting Gouda, Prosciutto & Fig Jam Sandwiches is like orchestrating a flavor symphony—each ingredient plays its part perfectly, but the fig jam takes center stage with an unexpected sweet solo.”
– Chef Robert Larios
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Food Lover’s Dictionary
Bibliography: Herbst, Sharon Tyler, and Ron Herbst. The New Food Lover’s Companion. 5th ed., Sourcebooks, 2013, Kindle edition, location 2542. Recipe: https://www.hellofresh.com/recipes/gouda-prosciutto-fig-jam-sandwiches-63ec05d94d8baf2c200dd99c. Accessed May 17, 2024 |
Ciabatta [chah-BAH-tah] –
