Sunday, June 01, 2008
Food, Recipes

Summer done right

Prosciutto sandwiches at TAP

By Todd Ginsberg

It’s clear from the menu at TAP that I love a good sandwich. In the final weeks of the famed Seeger’s, I staged alongside Gunther Seeger to assist in the outpouring of diners. During this time, Gunther made some fresh fig preserves. When I sampled the deliciously sweet, slightly grainy fruit in my mouth I realized how amazingly well it would pair with the salty flavors of prosciutto and chopped liver. When I opened TAP, I pulled that flavor combination into a sandwich. That was the birth of the prosciutto, brie, pate and fig marmalade sandwich.

    This sandwich fits perfectly in the menu at TAP because it really captures the essence of the gastropub. Simple, yet innovative. The prosciutto sandwich is a seasonally driven, creative dish that is both tasty and impressive, but is also approachable.

    The sandwich itself is fantastic, but with just a few extra steps, you can create a whole meal with the watercress and cornichon salad. The sandwich and the side salad pair beautifully with the crisp and light vinaigrette, offering a fresh taste for the warming weather. The slightly toasted bread and melted cheese, which result from only one to two minutes of heating in a 350 degree F oven, contrast beautifully with the crisp, ultra fresh salad on any hot summer afternoon.

    Even though the dish calls for only a half tablespoon of the sweet and textured fig preserves, they serve as both the defining taste and inspiration for my prosciutto sandwich. Spring and summer are prime times for this dish because we are approaching an optimum time of year for figs.

    This sandwich recipe exudes creativity and bold flavor right down to the roll. Apple sourdough bread is made with a sourdough started from apples that have been fermented in water-kefir. You may of course use the type of bread that you like or that inspires your sandwich because, in my opinion, the ingredients inside the sandwich are what make this so unique.

This dish centers around the interplay between salty and sweet—another flavor combination that I incorporate heavily into my menu at TAP. These flavors pair very well with the variety of unique beers we offer. I enjoy serving this during supper, but it makes a good lunch. At this time of year, figs are a great addition to any picnic basket. SP
Todd Ginsberg is the executive chef at TAP. 1180 Peachtree St. NE 404-347-2220. www.tapat1180.com.

PROSCIUTTO SANDWICHES

INGREDIENTS

Sandwich

• 1 apple sourdough bread for each sandwich     
• 4 paper thin slices Prosciutto di Parma Reserva  
• 1 slices (the length of the roll) brie                      
• ½ tablespoon fig marmalade              
• ½ tablespoon chicken liver pate          

 
Salad

• A handful of hydroponic watercress      
• 3-4 slices sliced shallots             
• 7-8 slices cornichons, thinly sliced       
• Enough sherry vinaigrette to taste
• 12 parsley leaves for each sandwich            

 
Vinaigrette

• 1 tablespoon sherry vinegar             
• 3 teaspoons extra virgin olive oil         
• Enough salt and pepper to taste

INSTRUCTIONS

Spread the pate on one side of the cut roll. Spread the other side of the roll with the fig marmalade. Place the slice of cheese in the middle. Place in a 350 degree F oven for 1 to 2 minutes to warm the bread and the cheese. Open up the roll and ribbon the prosciutto into each half of the roll. This way, you are ensuring that the prosciutto does not look flat when presenting the sandwich to your guests. Toss all of the salad ingredients together, and adjust seasoning with salt and pepper. Arrange sandwich and salad together on the same plate.