Crusty Prosciutto, Lettuce & Cantaloupe Sandwich with Pickled Grapes by Foodie’s Markets Chef Laura Brennan

Name: Crusty Prosciutto, Lettuce & Cantaloupe Sandwich with Pickled Grapes by Foodieu2019s Markets Chef Laura Brennan
Prep time: 50 min
Total time: 70 min
Yield: Serves 4
Ingredients: Pickled Grapes; (can be prepared in advance and left refrigerated overnight to marinate & chill); 1 pound seedless red or green grapes; 2 cups cold water; u00bd cup apple cider vinegar; u00bd cup granulated sugar; 1 inch piece stick cinnamon; 5-6 allspice berries; 3 or 4 whole white or black peppercorns; Tiny, tiny pinch of hot red pepper flakes; Pinch of kosher salt; Sandwich Ingredients; 1 head romaine lettuce; 1 loaf of crusty baguette or (4) 6 inch sub rolls, or ciabatta bread; (Crusty bread will yield a more satisfying sandwich!); Olive Oil spray; 4 ounces Prosciutto, thinly sliced; u00bd cup or more of your favorite prepared Caesar dressing; u00bd very ripe cantaloupe, peeled and sliced, u00bc inch; To taste: kosher salt and freshly ground pepper

Sandwiches American Grilling

August 15, 2017

This summer sandwich was inspired by memories of the BLT sandwiches we would have for supper on a hot summer night.

When it was too hot to cook and equally too hot to eat inside, we would prepare stacks of ingredients for traditional BLT sandwiches for al fresco dining; hoping for a breeze. They were always accompanied by an extra-large sweating pitcher of iced tea (no sugar!) and stolen sips of a parent’s frosty beer!

Prep: 50 mins
Cook: 20 mins
Yields: Serves 4

Ingredients

Pickled Grapes

(can be prepared in advance and left refrigerated overnight to marinate & chill)

1 pound seedless red or green grapes

2 cups cold water

½ cup apple cider vinegar

½ cup granulated sugar

1 inch piece stick cinnamon

5-6 allspice berries

3 or 4 whole white or black peppercorns

Tiny, tiny pinch of hot red pepper flakes

Pinch of kosher salt

Sandwich Ingredients

1 head romaine lettuce

1 loaf of crusty baguette or (4) 6 inch sub rolls, or ciabatta bread

(Crusty bread will yield a more satisfying sandwich!)

Olive Oil spray

4 ounces Prosciutto, thinly sliced

½ cup or more of your favorite prepared Caesar dressing

½ very ripe cantaloupe, peeled and sliced, ¼ inch

To taste: kosher salt and freshly ground pepper

Directions

Wash the grapes and cut in half, through the stem end. Drop into a bowl.

In a stainless or enameled pot combine the rest of the ingredients.

Bring to a simmer and cook gently until the liquid has reduced by 25%.

Let cool off the heat, for 20-25 minutes. Strain the liquid over the halved grapes and let steep.

Building the Sandwich

Remove torn or bruised outer layers of the romaine lettuce. Cut in half lengthwise through the stem and cut again into quarters. Submerge in cold water to clean. Shake dry gently. Keep head intact. Remove to paper towels and pat dry.

Spray with olive oil and grill gently over medium heat until barely charred and wilted. Sprinkle with salt and pepper. Set aside.

Cut the baguette or rolls lengthwise. Spray with olive oil and grill. Get some nice grill marks without over-charring. While warm, slather each side with Caesar dressing.

Cut the stem off the romaine quarters and lay pieces of the grilled lettuce on top of the Caesar dressing.

Cut the cantaloupe into pieces – sized to fit on the bread. Put on top of the romaine.

Cut the prosciutto pieces in half and drape on top of the cantaloupe.

Spoon some pickled grapes on top of the prosciutto and top with the other half of the bread.

Press down firmly and cut in half.

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