The Charcuterie Sandwich
As a self-proclaimed sandwich connoisseur, and a charcuterie board devotee, I've eaten more than my fair share of both. So when I tell you that this sandwich mashup is theee best sandwich I've ever eaten, it's a bold statement. But, a deserving one. It packs all the best things of a charcuterie board, but elevated, into one heavenly bite. And the components - brie, pear, figs, walnuts, pepper aioli and crispy prosciutto- taste like fall in a bite, which is why I'm declaring this the sandwich of fall.
1 baguette
1/2 cup walnuts
1/2 cup mayo
1/4 tsp pepper
1 cup dried figs
1/4 cup sugar
1/4 cup marsala or brandy
1 tbsp balsamic glaze
3 tbsp olive oil
2 cups arugula
1 clove garlic
1 lemon
1 pear
8 slices proscuitto
150 g brie
Fig Jam
1 cup dried figs
1/4 cup sugar
1/4 cup marsala or brandy
1/3 cup water
Pepper Aioli
1 clove garlic
1 lemon
1/2 cup mayo
1/4 tsp pepper
Pre Recipe Prep
Make your fig jam
To a small pot, add all jam ingredients: 1 cup dried figs, 1/4 cup sugar, 1/4 cup marsala or brandy, 1/3 cup water. Bring to a simmer over medium high heat and cook for 8 minutes. Let cool for a minute and then blend using an immersion blender or in blender.
Make your aioli
Mince 1 clove garlic. Add to 1/2 cup mayo, with a small squeeze of lemon juice and 1/4 tsp pepper. Mix well, taste and adjust lemon, salt and pepper to your liking.
Prep your proscuitto
Heat 1 tbsp oil in a large pan over medium high heat. Add proscuitto in a single layer (you'll need to do 2-3 batches) and cook for 1 minute, flip and cook until it's crispy (about another minute). Remove from pan and set aside on a paper towel to drain excess oil.
Toast nuts
Roughly chop 1/2 cup walnuts. Add to a small pan and cook on medium heat until lightly toasted (about 3-4 minutes).
Assemble
Cut bread, drizzle with olive oil, and grill on medium high heat for 2ish minutes until golden brown. The order now is VERY important. Starting from the bottom, spread fig jam, add sliced brie, crushed walnuts, proscuitto. To the top bun, add aioli, arugula and pears. Drizzle both sides with balsamic glaze and fold it together.
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