Prosciutto on Ficelle

Prosciutto on Ficelle

serves 1 (maybe 2 if you’re not me)

This is the simplest possible sandwich to make, which means that the quality of your ingredients is of the utmost importance. Use the best possible prosciutto you can find, the best butter, the best bread, the best extra virgin olive oil, the best fleur de sel.

Ficelle are very skinny baguettes, and are not so readily available unless you have a reliable, high-quality French baker in your hood. Certainly a good, regular-sized baguette will be a perfectly fine substitute, but ficelle result in a daintier, more elegant sandwich where the prosciutto is the main star of the show. When finding the right bread, don’t use sourdough baguettes because the robust flavor of the loaf will overwhelm the subtleties of the ham.

Keep in mind prosciutto tastes best at room temperature, so leave it on the counter for 15 minutes or so before making this sandwich.

1 whole ficelle (about 18” long), split horizontally lengthwise.
Two tablespoons unsalted European style butter
Drizzle of highest quality extra virgin olive oil
4 – 6 paper-thin slices of prosciutto di parma, Serrano ham, or best quality domestic prosciutto (Applegate Farms makes a decent, nicely flavored one…)
Fleur de sel (de Camargue if possible)

Butter bottom side of split loaf. Drizzle olive oil into cut side of top half of bread. Lay prosciutto on bottom side, folding over to keep the ham contained in the loaf. Sprinkle a few flakes of fleur de sel over prosciutto and top with other half of the bread.

Cut into four pieces and eat immediately.

I get my ficelle from Maison du Pain on Pico Blvd, between Fairfax and LaBrea (not sure of exact cross street). They are flavorful and chewy with a good, crunchy exterior.

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