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.
Serrano Ham and Pecorino Cheese Sandwiches with Sage Aïoli
Makes 6 sandwiches
Ingredients
- 2 French baguettes, cut into 3 sections each
- 1 cup Sage Aïoli (recipe follows)
- 2 (4-ounce) packages Serrano ham
- 1 (4-ounce) wedge pecorino cheese, sliced
- 2 cups fresh baby spinach
Instructions
- Using a serrated knife, halve each baguette segment lengthwise. Spread cut surfaces with Sage Aïoli. Top bottom half of baguettes with ham, cheese, spinach, and top half of baguettes. Serve immediately.
Sage Aïoli
Makes 1 cup
Ingredients
- ¾ cup mayonnaise
- ¼ cup pear preserves
- 1 tablespoon chopped fresh sage
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon ground red pepper
Instructions
- In a small bowl, stir mayonnaise, preserves, sage, salt, black pepper, and red pepper until smooth. Refrigerate in an airtight container for up to 3 days.
For more seasonal fare, see “A Savory Autumn Repast” on page 79 of Autumn Bliss, available for purchase online.
