The North Beach Special

By • September 9, 2014 0 Comments

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Author Notes: So named after the San Francisco neighborhood where, for generations, the best salumi in the area could be found. You can use any fruit chutney with this. I include for your convenience my quick “anytime apricot” chutney. A pile of giardiniera or a good sharp pickle will suffice in a pinch. Enjoy! ;o)AntoniaJames


Makes 1 sandwich

The North Beach Special

  • 1 6"-8” piece of a standard baguette (not a ficelle) or a sourdough roll, sliced lengthwise
  • 1 ounce sliced prosciutto
  • 1 ounce sliced salume
  • Butter for spreading on one half (or mayo, if you prefer)
  • 2 teaspoons basil pesto (optional but recommended)
  • Fruit chutney, giardiniera, or a couple of really nice Kosher dill spears (See “Anytime Apricot” chutney, below.)
  1. Toast or grill the pieces of baguette or roll, if you like. (I typically use my panini press for this, as the corrugated texture that results holds more effectively the condiments on the sandwich, and whatever juices are released.)
  2. Spread butter on one side and pesto on the other. Layer the prosciutto on the butter side (this is important), and the salume on the other side.
  3. Eat with fruit chutney — either on the sandwich itself, or on the side; it’s up to you.
  4. Enjoy! ;o)

Anytime Apricot Chutney -- It's actually a dried fruit pickle

  • 2 ounces (6-8) organic, unsulfured dried apricots, or other intensely-flavored stone fruit
  • 1 tablespoon dried sour cherries
  • 1/4 cup sweet white wine (I use Riesling or Gewürztraminer for this.)
  • 2 tablespoons filtered water
  • 1 one-inch piece of cinnamon stick
  • Tiny pinch of ground cloves
  • 2 tablespoons red wine vinegar (cider vinegar or white wine vinegar are fine substitutes)
  • 2 teaspoons prepared dark mustard
  • Freshly ground pepper
  1. In a small, heavy saucepan, warm the fruit in the wine and water with the spices. Simmer for about 5 minutes, taking care not to let it dry out. Add the vinegar and cook for another 2-3 minutes. Stir in the prepared mustard and the freshly ground pepper (5 or 6 turns of the pepper mill).
  2. Serve with sandwiches made with charcuterie or cheese (especially grilled cheese made with Manchego or sharp cheddar), with grilled and roast meats and fowl, and with cheese.
  3. NB: This is not at all jammy, as many chutneys are. I suppose it may be closer to a pickle than a chutney. Whatever you want to call it, I hope you like it!
  4. And now, a little tip: Use another tablespoon or two of wine vinegar to “deglaze” the saucepan, once you’ve removed the chutney. Use that vinegar in a simple vinaigrette. Delicious! ;o)

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