I’m a bit of a sandwich snob. Don’t get me wrong, if I’m starving (ok, mildly hungry), I wouldn’t turn down a mediocre sandwich. In fact, I’d probably scarf it down in 5 minutes and declare that it is the BEST sandwich I’ve ever had; however, this is primarily due to the fact that I love all food.
The truth of the matter is, when I’m craving a sandwich or I have the opportunity to construct my idea of the perfect sandwich, it involves a lot more than slapping two pieces of bread together.
My sandwich snobbery started with the most memorable sandwich I’ve ever had. It was actually in University, in my humble apartment with my roommate and her boyfriend. I had just come back from work and he offered to make me a Monte Cristo – (great guy, they ended up getting married) – and seriously, this sandwich was SO. GOOD. There’s not a lot to a Monte Cristo, so maybe I was just used to my standard University grilled cheese, but gaah that warm, buttery bread, filled with warm, gooey cheese and delicate, salted meat – well, this sandwich has never been far from my mind.
Since my University days, I’ve had a lot of opportunity to create my ideal sandwich. There are a few key elements:
- buttery, warm, slightly toasted bread (not too crunchy – you don’t want to scrape the roof of your mouth)
- gooey, melty cheese
- salty, crispy meat
- a perfectly cooked over-easy egg – love that yoke!
Today’s sandwich checks all of these boxes. PLUS it comes with a tasty roasted garlic aioli, avocado, and some other fresh veggies. Lucky!!
The aioli comes together in a snap – what takes a little while is roasting the garlic – but it’s totally worth it!! I usually roast garlic (here’s how) once every few weeks so I always have a supply on the ready.
Once you’ve got the aioli whipped up, pan fry about 4 slices of prosciutto with a drizzle of olive oil, until nice and crispy. Remove the prosciutto to a plate and fry the bread – I like to grease things up a bit by applying a bit of aioli to the bread before frying it on both sides. The end result is a warm, slightly toasted, buttery bread for your sandwich.
While you’re constructing your sandwich and layering on the toppings, fry the egg. Since the pan is already warm from the prosciutto and bread, the egg will fry in a couple of minutes. It’s the finishing touch! I like to put it on top of the cheese since the heat of the egg will make the cheese a bit melty as well.
TA DA! You’ve got yourself the weekend sandwich of your dreams. My favourite way to eat it? Dunking it in leftover aioli. 😉
Try this crispy prosciutto sandwich with roasted garlic aioli the next time you’re craving that warm, café-style sandwich for lunch!
Roasted Garlic Aioli
- 4–5 cloves roasted garlic
- 1/4 cup mayonnaise
- 1 tbsp lemon juice
- 2 tsp Dijon mustard
- 1/8 tsp Worcester sauce
- 1/2 tsp salt
- dash of paprika
- 4 slices prosciutto
- drizzle of olive oil
- 3 slices thick, multigrain bread
- 1 tbsp butter
- 1 large egg
- 1 romaine leaf, ripped up
- 3–4 slices cheese (I used jalapeno Monterey jack)
- 1/2 avocado
- 1–2 tomato slices
- 1 pickle, sliced
- Prepare the aioli by combining all of the ingredients together in a blender or food processor. Set aside.
- Drizzle the olive oil in a medium frying pan over medium-high heat. Once the oil warms up place the slices of prosciutto inside the pan and fry until just crispy. Remove from heat and set aside on a paper towel.
- Spread a light layer of aioli on all 3 slices of bread (on both sides) and place in the same frying pan over medium-high heat. Heat the bread on both sides until slightly toasted. Remove from heat.
- Begin frying the egg at the same time as you begin constructing the sandwich. Melt the tbsp of butter in the pan before adding the egg, and cook for 3-4 minutes, flipping once.
- Assemble the sandwich by placing 1 piece of bread on the bottom of a plate, then adding a tbsp or so of aioli, followed by lettuce, tomato, and the crispy prosciutto. Add the second slice of bread, followed by cheese, the egg, the tomato, avocado and pickle. Place the last piece of bread on top and secure with a toothpick. Serve immediately.
Sandwich should be enjoyed fresh.
Pin this sandwich for Saturday!