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Prep time
5 minutes
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Cook time
5 minutes
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makes
3 4-inch or 2 6-inch sandwiches
Author Notes
Crispy sage leaves, crispy prosciutto, and the oil they're cooked in turn a simple turkey or chicken sandwich into something special, with little additional effort. Enjoy! ;o) —AntoniaJames
Ingredients
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12” / 30 cm piece of baguette (or use focaccia, or ciabatta rolls, or thickly sliced white or wheat sandwich bread - whatever you like)
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1/3 pound / 150 grams thickly sliced deli roast turkey or sliced roast chicken
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2 tablespoons / 30 ml olive oil
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3 ounces / 84 grams prosciutto, thinly sliced and torn into palm-sized pieces
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3 tablespoons / 45 ml coarsely chopped fresh sage leaves
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Tiny pinch of kosher sale
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3/4 cup / 178 ml arugula, or more, to taste
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Mayonnaise, to taste
Directions
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PREP THE BREAD: Cut baguette lengthwise between the top and bottom crust for sandwiches, and then cut into 3 4-inch / 10 cm pieces, or 2 6-inch / 15 ml pieces, as you like. Toast it, if you wish. Array the pieces cut-side up.
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CRISP THE PROSCIUTTO: In a small skillet, heat 1 tablespoon / 15 ml oil until quite hot. Add the prosciutto and cook for a few seconds, just long enough for it to begin to crisp up a bit. Divide the cooked prosciutto and all of the pan juices between the sandwiches, putting it on the bottom pieces. Put the arugula on next and then the turkey or chicken.
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COOK THE SAGE: Without cleaning the pan, add the remaining oil to the skillet and heat until quite hot. Remove from the heat and toss in the chopped sage leaves with a tiny pinch of salt, shaking the pan vigorously to prevent burning. When the sage stops sizzling, immediately pour it, along with the fragrant oil, onto the top slices of bread. Slather on mayo to taste.
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Put the top pieces on each sandwich, press down firmly for about 3 seconds each, serve and enjoy. ;o)
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