One of the greatest things about working downtown is that there are endless delicious lunch options within walking distance of my office. When I feel like sushi, there’s a decent place tucked into the food court up the street. On days when I’m dying for a burrito, I can hit up any one of the three Mexican food trucks parked outside. If I’m in the mood for something healthier, I can grab a quick bite at the salad shop a block away. It does get kind of expensive after a while, but a girl’s gotta eat!
Because I’m a creature of habit, I like to eat the same thing every day. These days, I rotate between three places for lunch, but I used to spend an obscene amount of time and money at this one sandwich shop around the corner from my office. Everything I got there was delicious, but it was the proscuitto manchego number that really made my tastebuds sing and haunted my dreams. Wrap your mind around this — tender slices of meaty prosciutto, salty manchego cheese, and arugula sandwiched between slices of rosemary focaccia slathered with fig preserve, served hot so that the cheese is melty and the bread is crunchy. Mmmmmmmm.
This sandwich is not an exact replica of the one I love so much — I used ciabatta instead of rosemary focaccia and sauteed spinach instead of raw arugula — but it was pretty freaking good. The toasted bread was delightfully crunchy, the delicately sweet fig preserve perfectly complemented the salty meat and cheese, and the tender spinach added just the right amount of vegetable-y oomph. Washed down with a glass of Riesling, this was the perfect rainy Sunday lunch.
Prosciutto Manchego Sandwich
- 1 ciabatta roll (or Focaccia)
- Manchego cheese, sliced thin
- 2 cups spinach
- 1/2 tbsp fig preserve
- Preheat oven to 350.
- Slice your ciabatta roll in half, and slather the top half with fig preserve.
- On the bottom half of your roll, layer on cheese and prosciutto.
** No measurements here, because it all depends on how much meat and cheese you want to eat! I used 4-5 full slices prosciutto and what amounted to 1 deli-sized slice of Manchego. For fewer calories, I think 2 slices of meat and a paper-thin slice of Manchego will give you the most flavor bang for your buck.
- In a pan or skillet, quickly sautee spinach until leaves are wilted. Spoon spinach on top of the proscuitto, then cover the sandwich with the top half of the roll, fig-side down.
- Press down firmly, then place sandwich onto a baking sheet and stick it in the oven for about 2-3 minutes.
- Remove sandwich from the oven, slice in half, and eat immediately.