Tuesday, 29 October 2013

Prosciutto: The Cure For The Common Home

My wife and I are trying to cut down on eating out for lunch for numerous reasons. I imagine many people can relate with the desire to save money, control the types of food we eat and use up any leftovers throughout the kitchen. I feel ashamed by the amount of waste that comes out of my home kitchen. The professional kitchen is different and far more complicated.

I am not going to discuss the impact of food waste in our current society. I would think the investigation of the statistics would be far too alarming and shocking. I choose to keep myself in the dark on the topic. For the moment. Trust me, if you were a Chef, wilful blindness would be a very tempting option when it comes to the politics of food. I constantly battle with the idea of donating food versus discarding food. And believe me, it ain't no picnic. But I do know that food waste in Canada is extremely high and the majority of it comes out of homes and not professional kitchens.

And so now we are going to have lunch at home more often. Kind of ironic since I make a living off people going out to eat.

Today's recipe is a simple sandwich that takes 5 minutes of preparation time and another 5 minutes to make. It should take more than 5 minutes to eat it but that depends on how much time you get for lunch and how much an aversion you have towards chewing.

I used a pretzel bun for this sandwich but that is at your own discretion. Pretzel is a different type of bread than what most people usually have (actually, I think it adds a nice twist) and since the sandwich is such a popular and common type of food, a simple thing like changing the bread goes a long way.

I like using prosciutto (dry cured ham) in sandwiches to compliment other meats. Here I used plain leftover chicken breast. Many of you may be familiar with some appetizers that use prosciutto to compliment sweet fruit. Melon Wrapped with Prosciutto and Goat's Cheese and Figs with Mascarpone and Prosciutto are two classic examples of this. Having said that, I used peach preserve in the sandwich but you can use any number of preserves for this recipe. Apple jelly being one of them.

Prosciutto is a little expensive but very versatile and flavourful. It keeps for a good amount of time (if it lasts that long in your household) and is easy to use in cooking, salads and sandwiches.

Prosciutto and Chicken on a Pretzel Bun

2 Pretzel Buns, sliced
4 Thin Slices of Prosciutto
100 g of Chicken Breast, sliced lengthwise, as thin as you can make it
50 g Havarti, sliced
1/2 Apple, sliced thinly (I used an Empire apple)
Handful of Arugula
2 Tbs. Peach Preserve
2 Dabs of Butter

Make sandwich.

Serves 2.

Just kidding (but not really, it's just a sandwich people!).

Preheat skillet on medium heat. Melt half of butter and cook apple slices in butter for 2 minutes. Remove from heat. Warm chicken breasts in butter. Remove from heat and keep warm.

Lightly butter the outside (top and bottom) of pretzel bun and lay buttered side down on skillet. Spread peach preserve on the inside of each bottom half (facing up in skillet). Lay down chicken on top of peach preserve. Top with prosciutto and apples. Add cheese (I like placing cheese on skillet briefly first, to cut the coolness of the cheese) and arugula.

Close sandwich until desired crispiness of the bun (I'd say 3 minutes really).

Serve with soup or salad or some nice chips.

Serves 2.

A Humble Chef's tip: since this essentially a fancy grilled cheese sandwich, use the same level of heat on your stove that you would for a grilled cheese sandwich.

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