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Sandwich
Summer Scoop

Prosciutto, Goat Cheese & Arugula Loaded Sourdough Baguette

Ingredients

  • 1/3 ea. Chef's Line® Non-GMO Artisan Sourdough Baguette
  • 1 c Cross Valley Farms® Wild Baby Arugula
  • 3 oz. Roseli® Prosciutto, shaved
  • 2 oz. Glenview Farms® Creamy Goat Cheese, crumbled
  • 1/2 ea. Cross Valley Farms Heirloom Fresh Tomato
  • 2 oz. Rykoff Sexton® Extra Virgin Olive Oil
  • 1 T Rykoff Sexton Meyer Lemon Juice
  • pinch Monarch® Kosher Salt
  • pinch Monarch Ground Black Pepper

PREPARATION

  1. Slice the baguette in-half lengthwise and brush insides with 1 ounce of olive oil.
  2. Toast baguette on griddle to desired doneness.
  3. Slice tomato and season with salt and pepper.
  4. In a large mixing bowl, gently toss arugula with remaining olive oil, lemon juice, salt and pepper.
  5. To assemble the sandwich, spread dressed arugula over baguette, top with seasoned tomatoes, crumbled goat cheese and prosciutto.

Recipe by Jeremy DeRango, Brands Sous Chef, Rosemont, IL
Serves 1

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