Further Sandwich Experiments
October 26, 2004

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I had some friends over this weekend and made a few more sandwiches. At right is a sandwich-in-progress comprising black forest ham, sopressata, fontina, tomatoes, arugula, and red currant jelly. Sort of a Monte Cristo without the egg batter. OK, not really. But it is pretty good, even if the jelly tends to liquify into a sticky mess after being baked. My guests liked it even better than the muffaletta, which you can see being prepared in the background.

The next day I made another version of the first baked sandwich I'd ever tried: proscuitto, stilton, and fig preserves. Still very good, though I didn't go crazy over it like I did last time. Next time I think I'll try using fresh fig slices over the preserves; that will cut down on the sweetness and minimize the mess.

October 26, 2004 in lunch, recipes | Permalink


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