Serves a Crowd

Holy Sandwich!

May  2, 2012
1 Ratings
  • Serves 2
Author Notes

I feel like Joey from Friends when I say this (am definitely not trying to), but a good sandwich is really a fantastic joy. I never expect as much from sandwiches as I do from other dishes, but in that error often comes the most wonderful of surprises: a really, transcendentally good meal. The Cuban at Chez Henri in Cambridge, MA, comes to mind, as does the Bacon, Avocado with Arugula Mayo at that food truck in Newberg, OR. But I digress. The bottom line is that a good sandwich kills.
You know what else rocks? Ataulfo mangoes. Since honeymooning in the Yucatán, I have been beyond obsessed with these little guys which are infinitely better than their mango peers. I'm looking at 6 right now on my counter, and that's just in my line of sight.
Anyway, long story short, mangoes + sandwiches long held my interest but they needed the right "glue" of salty-bitter-cheesy. Thusly, this sandwich was born. It's a seasonal fave! —em-i-lis

What You'll Need
  • For the dandelion green spread
  • 3 ounces dandelion greens (about a bunch, large stems removed), washed, coarsely chopped
  • 1 large clove garlic, peeled
  • 1/8 teaspoon freshly ground pepper
  • 1/4 teaspoon salt
  • 1 teaspoon fresh lemon juice
  • 2 tablespoons crème fraîche
  • For the Holy Sandwich
  • 4 slices good country bread, preferably a day or two old
  • Jarlsberg and a cheese plane
  • good-quality prosciutto, 2 really nice rounds of it
  • 1 Ataulfo mango, peeled and thinly sliced (~1/4") into oval "steaks" along the seed
  1. For the dandelion green spread
  2. In a 4-quart pot, heat a few cups of water to a boil. When boiling, add the dandelion greens and garlic and blanch, just about 2 minutes. Drain and rinse under cold water. Wring out in a clean dish towel and put the greens and garlic clove in a food processor. Add the remaining ingredients and blend until you've got a pesto-like spread. Set aside.
  1. For the Holy Sandwich
  2. Preheat your broiler to high. On a baking sheet, place your bread slices. Atop each, place a cheese-planed slice of Jarlsberg (that's about the same size as the bread or roughly covers it), an oval steak of mango, and a half-round of prosciutto. When the broiler is hot, slide the tray of open sandwiches under it for about 3 minutes. You want the prosciutto crisped lightly and the cheese melted.
  3. Remove and place two pieces of sandwich on a plate, the other two on another. Slather with dandelion green spread and serve immediately, as two open-faced sandwiches or smushed together for one big one. *You'll have extra dandelion green spread and maybe some extra mango. Enjoy!
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  • em-i-lis
  • aargersi

2 Reviews

em-i-lis May 3, 2012
Oh definitely! YUM! Let me know how it turns out, and thanks!
aargersi May 3, 2012
YUM EM! Love this! My stupid broiler doesn't work but I think I could try this in panini form, huh? If I crisped up the proscuitto first?