Everybody likes sandwiches — at least everybody I know. So to serve a crowd, I love to make a loaf-wich. That is, one big sandwich on a loaf of ciabatta or French bread, sliced into individual servings.
At a recent family gathering, we made two of these ciabatta sandwiches, featuring prosciutto, manchego, fig butter, mustard, arugula, and a mix of fennel and lemon slices, sliced very thin and sauteed. The fennel and lemon combo, inspired by a 'Wichcraft recipe, tastes mild yet zesty and pleases even picky eaters.
Find out how to replicate .
1/2 lemon, very thinly sliced
1 bulb of fennel, white parts only, very thinly sliced
2 teaspoons olive oil
2 teaspoons sugar
salt and pepper, to taste
1 large loaf of ciabatta
1/2 pound of prosciutto
3 ounces manchego cheese, thinly sliced
2 cups arugula
Dijon mustard, to taste
Fig butter, to taste
- Heat olive oil in a skillet over low heat. Add the fennel slices, salt, and pepper, and saute for about 5 minutes. Add lemon slices and sugar, cover, and cook for another 2-3 minutes. Remove from heat.
- Slice the ciabatta horizontally in half. Coat the bottom half with fig butter, followed by the prosciutto, then the manchego.
- Carefully layer the arugula over the cheese, then top with the lemon and fennel mixture.
- Coat the top half of ciabatta with dijon mustard, then place on top of the other half.
- Wrap the sandwich in foil and heat in a 300 degree oven for about 10 minutes, or until just warmed. Slice into approximately 8 pieces, each about two inches wide, and serve.
Serves 8 people.