This Saturday was one of the first Saturdays in a while that I was able to lounge around the house and do nothing. When lunchtime rolled around I was in the mood for a quality sandwich. I poked my head into the fridge and noticed that we had some prosciutto. A good start, but I was missing a few key ingredients. As I wasn’t feeling the idea of prosciutto between two slices of whole grain bread, I decided to take a quick trip to the market to get what I needed to make a sandwich worthy of this great day.
- Buffalo Mozzarella
- Granny Smith apple
- Spicy dijon mustard
- Honey (I had a great wild flower honey from the Niagara valley)
- Black Pepper
- Fresh baguette (sidebar: If you’re in Montreal, I recommend Au Pain Doré over Première Moisson every time)
Even though it’s just a sandwich, there’s still a method. Spread a thin layer of mustard and honey on both sides of the bread, add the arugula, then layer on the sliced buffalo mozzarella, cover with prosciutto, top with sliced apples, crack some fresh black pepper on the apples and finish off with a final drizzle of honey.
This was a really good sandwich. I’ve mentioned before that I’m a big fan of contrasting flavours and textures, and this sandwich was big on contrast – spicy and nutty arugula, salty prosciutto, crunchy and sweet apple, smooth and creamy buffalo mozzarella, spicy mustard and sweet honey; it all came together exactly as I had hoped. As for the bread, it was perfect – when I picked up the baguette from Au Pain Doré it was still warm. It’s really not rocket science, start with fresh bread, use quality ingredients and you’ll usually end up with a good sandwich. This is why I get so frustrated when I come across sub par sandwiches (read: most sandwiches in downtown Montreal) during my daily lunch travels, but that’s a rant for another time. All is good for now.