When presented with Serrano Ham and Pecorino Cheese Sandwiches—tied with baker’s twine and finished with velvety sage leaves—guests anticipate delicious surprises. Pear preserves and a dash of cayenne pepper highlight sage aïoli, spread thickly upon slices of crusty French baguette. Layers of cured Spanish ham, sharp Italian cheese, and baby spinach complement the herb-infused mayonnaise.
Text Melissa Lester
Photography Marcy Black Simpson
Styling Missie Neville Crawford
Recipe Development and Food Styling Loren Wood