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dandelion dandelion clove garlic freshly ground pepper salt lemon juice Creme Fraiche Sandwich country bread good Ataulfo mango
Viewed: 35 - Published at: 4 years agoIngredients
- For the dandelion green spread
- 3 ounces dandelion greens (about a bunch, large stems removed), washed, coarsely chopped
- 1 large clove garlic, peeled
- 1/8 teaspoon freshly ground pepper
- 1/4 teaspoon salt
- 1 teaspoon fresh lemon juice
- 2 tablespoons creme fraiche
- For the Holy Sandwich
- 4 slices good country bread, preferably a day or two old
- Jarlsberg and a cheese plane
- good-quality prosciutto, 2 really nice rounds of it
- 1 Ataulfo mango, peeled and thinly sliced (~1/4") into oval "steaks" along the seed
Method
- In a 4-quart pot, heat a few cups of water to a boil. When boiling, add the dandelion greens and garlic and blanch, just about 2 minutes. Drain and rinse under cold water. Wring out in a clean dish towel and put the greens and garlic clove in a food processor. Add the remaining ingredients and blend until you've got a pesto-like spread. Set aside.
- Preheat your broiler to high. On a baking sheet, place your bread slices. Atop each, place a cheese-planed slice of Jarlsberg (that's about the same size as the bread or roughly covers it), an oval steak of mango, and a half-round of prosciutto. When the broiler is hot, slide the tray of open sandwiches under it for about 3 minutes. You want the prosciutto crisped lightly and the cheese melted.
- Remove and place two pieces of sandwich on a plate, the other two on another. Slather with dandelion green spread and serve immediately, as two open-faced sandwiches or smushed together for one big one. *You'll have extra dandelion green spread and maybe some extra mango. Enjoy!
