Today began as one of those relaxing days when you wake up early, have no agenda, and feel like you could lounge around all day or ride your bike or go shopping or, well, pretty much do anything you please. Being winter in New England, options are automatically limited by taking any enjoyment out of outdoor activities.
I started out going for coffee and a bagel at the coffee shop down the street. I’ve been going there since 1999. I love it there. I brought my computer and played around for two hours with logos for a new project I am working on. I headed home around 10 AM, played with the dog and continued to do a lot of nothing. It was great.
Then, hunger started to creep in. Realizing I haven’t done a blog post in a week or two, I decided to combine activities and do something at least mildly productive. For this reason, I bring you today’s sandwich.
Actually, calling it a sandwich is a bit of an undersell. It is a meal compacted into the guise of being a sandwich. It’s my lunch and about half of my dinner. (I plan on eating a lot of cheese & crackers later while watching TV. I have lofty goals.). It is huge. And half of it would have sufficed.
Start with a fresh cut focaccia. Add to it some prosciutto, fresh mozzarella, fig compote and avocado. Eat.
All in all it’s a simple mix of ingredients that pleases the senses pretty easily.
I served it up with a side of bread and butter pickles from Saltbox Farm in Concord, Ma. It was a nice pairing. And I love anything I can eat from that place.
To make the sandwich…
- 3-4 slices prosciutto
- 1/2 avocado, sliced
- 4 T fig compote
- 6-8 small balls of fresh mozzarella, sliced in half
- fresh cut focaccia
- salt to taste
Build your sandwich like you would any other. It’s going to be thick when it’s all finished. I like to anchor mine with fig compote on both slices of focaccia. If you wish, you can also put this in a panini press, as it is even more delicious warm.