Prosciutto Sandwich w/Basil Apple Fennel Slaw

Lately, illness I’m loving big, story delicious sandwiches full of meats, cheeses and “slaws”. I tried looking up the definition of a slaw, but all I got was “sliced cabbage”, which isn’t really what I had in mind. Here’s my definition. Slaw (n.): A crunchy mix of thinly sliced vegetables and herbs, dressed with mayonnaise or vinaigrette, and usually served as a side or topping with a sandwich. There. I feel better. Now I can use the term slaw as loosely as I have been and we can get back to talking about the sandwich.

I like to think of this sandwich as a transition meal between Summer and Fall. The fennel and basil make it taste Summer-fresh, but the green apple definitely says Fall. The rest of the sandwich is a neat little stack of prosciutto, Saint Albray Cheese — a creamy, Brie-like, spicy cheese — and the slaw. It was perfectly simple, a nice balance between meat and cheese and vegetables, and absolutely delicious!

Prosciutto Sandwich w/Basil Apple Fennel Slaw

1 small fennel bulb (or half a large one), thinly sliced
1 large green apple, thinly sliced (peel on)
1/4 cup basil leaves, thinly sliced
a small handful of fennel greens
2 tbsp. good olive oil
juice of 1/2 lemon
pinch salt

1 loaf crusty French Bread (I used a Multi-grain loaf)
12 slices prosciutto
4 oz. Saint Albray Cheese, freshly sliced

Begin by making the slaw. Toss the fennel, apple, fennel greens and basil with the olive oil, lemon juice and salt until evenly combined. Set aside.

Slice the baguette in half so that you have a top piece and bottom piece. I like to hollow out the soft bread-y parts of the top half to make more room for the slaw. (Save this and use as a meatloaf or meatball “moistener” instead of dried breadcrumbs.)

Layer the prosciutto, then the cheese, then heap on the slaw. Cover with the hollowed-out top half and cut into 4 sandwiches. Serve with your favorite potato chips or side salad.

Makes 4 sandwiches.