Prosciutto Melon Sandwich

A play on the classic party appetizer of prosciutto wrapped melon; this might be the perfect summer picnic sandwich.  It does require two condiments to be prepped, but both have a ton of other uses.  The balsamic mayo is a great addition to your regular sandwich, and the basil & mint pesto is great on pasta, or spooned on a salad.  

Balsamic Mayo

yields enough for 2-4 sandwiches

  • 1/4 C mayo
  • 1 T aged balsamic

Combine both ingredients together; season as needed.  Set aside.

Basil & Mint Pesto

yields 1/2 a quart

  • 1 1/2 C basil chopped
  • 1/2 C mint chopped
  • 1 T marcona almonds chopped
  • 1 garlic clove
  • 1 lemon (the juice)
  • 1 t kosher salt
  • 1 C olive oil

Add all ingredients, except for olive oil, to a high speed blender.  Blend pesto, while streaming in oil.  Continue blending until desired consistency.  Add salt and pepper as needed.

Sandwich Assembly

yields 2 sandwiches

  • 2 small baguettes
  • balsamic mayo
  • basil & mint pesto
  • 1/4 small cantaloupe shaved (use mandoline)
  • 12 slices prosciutto di parma
  • 1 burrata

Slice both baguettes open and toast cut-side down in butter in cast iron pan.  Spread balsamic mayo on bottom half of baguettes.  Scatter shaved melon on top.  Place 6 slices of prosciutto on each sandwich.  Cut burrata into pieces; split between both sandwiches, carefully including the cheese curds.  Spoon pesto on top of the burrata.  Season with additional salt and pepper if needed; top sandwich with top baguette.

Pairing

cocktail: Corleone Cooler

beer: a Belgian pale works well with this sandwich.  The Belgian yeast is nice with the melon and fruitiness of the balsamic, while the hops cut through the fattiness of the prosciutto.  Some beers to look for: Allagash Table Beer, Taras Boulba, or Jolly Pumpkin Luciernaga for something a little on the tart side.