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The Sonoma Picnic Sandwich




Source of Recipe


TMH


List of Ingredients




4 5-inch slices from a baguette, split horizontally
1/2 cup Fig and Black Olive Tapenade
4 ounces soft, mild goat cheese, at room temperature
Freshly ground black pepper
1/2 pound thinly sliced prosciutto
2 1/2 cups loosely packed arugula, watercress, or Mesclun (optional)*


Recipe



Spread the tapenade evenly over the cut sides of the bread bottoms. Spread the cheese evenly over the cut sides of the bread tops. Season the cheese with pepper, arrange the prosciutto slices over the tapenade, and top the prosciutto with the arugula. Close up the sandwiches. With a serrated knife, cut in half diagonally.

The sandwiches can be prepared several hours in advance. Wrap tightly and keep cool until serving.

*Note: Unless you make the sandwiches many hours in advance, include the greens they lighten the other, richer, ingredients.

Yield: 4 Sandwiches

SOURCE: Carrie Brown, John Werner, and Michael McLaughlin's The Jimtown Store Cookbook