Ham-Jam Sandwiches
~ Total: 10 mins, Yield: 4 to 6 No picnic is complete without these effortless sandwiches from 2007 Best New Chef Gabriel Rucker, the genius behind Portland knockouts Le Pigeon, Canard, and Little Bird Bistro. Best-quality baguettes get a thick slather of butter and goat cheese, dollops of jewel-toned Blueberry Preserves, and ribbons of salty prosciutto. Wrap these sandwiches in plastic wrap and stash them in the top of your cooler for a perfect lunch on a sunny Saturday.
RECIPES & IDEAS
Ham-Jam Sandwiches
~ Total: 10 mins, Yield: 4 to 6
No picnic is complete without these effortless sandwiches from 2007 Best New Chef Gabriel Rucker, the genius behind Portland knockouts Le Pigeon, Canard, and Little Bird Bistro. Best-quality baguettes get a thick slather of butter and goat cheese, dollops of jewel-toned Blueberry Preserves, and ribbons of salty prosciutto. Wrap these sandwiches in plastic wrap and stash them on top of your cooler for a perfect lunch on a sunny Saturday.
Ingredient:
3 ounces of goat cheese
1/4 cup unsalted butter (2 ounces), softened
1 (20-inch) good-quality baguette
5 ounces of thinly sliced prosciutto
1/3 cup Blueberry Preserves mixed with 1 tablespoon of Mulled Red Wine Jelly
Directions:
Combine cheese and butter in a bowl of a food processor; pulse until smooth. (Goat cheese butter may be covered & set aside at room temperature until ready to assemble sandwiches, up to 2 hours.)
Cut the baguette in half lengthwise; spread 1 cut side with goat cheese butter, and top with a layer of prosciutto. Spread the second cut side with the Blueberry Wine Preserves, and place it on top of the other half. Cut the baguette into even pieces, and serve.
Suggested Pairing: Light-bodied cru Beaujolais.