Salads are the epitome of summer meals and definitely my go-to lunch all season long. But summer is ending and autumn weather is fast approaching. My lunch thoughts are turning away from salads and turning to hearty sandwiches and soups. The nights are cooling off, but the days are still pretty warm, so it still feels summery, but that won’t last for very much longer.
The local orchard is helping us out with our transition from summer to fall lunches. They have a few varieties of pears that are “ready”. Unlike most fruit, pears are best picked unripe, then left to ripen in cool conditions off the tree. Most pears ripen from the inside out. When they are left on the tree to ripen, they become brown at the core and rotten in the middle of the fruit. Picking the pears when they are mature (fully grown but not broken down yet) and holding them in a cool, dry place prevents the formation of excess stone cells, the cause of grittiness in pears. Then the pears can ripen (the flesh softens and the sugar content hits its peak) at room temperature on the counter for a few days. That is when we pair (pun intended) it with prosciutto & blue cheese for these sandwiches!
Prosciutto, Pear & Blue Cheese Sandwich
Prosciutto, Pear & Blue Cheese Sandwiches (adapted from cookinglight.com)
Yield: 4 servings Total time: 20 Minutes
Ingredients:
- 8 slices multigrain bread
- 1 tablespoon butter, softened
- 3 cups arugula
- 1 medium shallot, thinly sliced
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons red wine vinegar
- 1/8 teaspoon freshly ground black pepper
- 2 ounces thinly sliced prosciutto
- 1 ripe pear, cored and thinly sliced
- 2 ounces blue cheese, sliced
Preparation:
Toast the bread slices and butter one side of them. Combine the arugula and shallot in a medium bowl. Combine the oil and vinegar with a sprinkle of pepper in a small bowl, whisk it together then drizzle it over the arugula & shallot, tossing it well to coat it evenly.
Mix the dressing together and pour it over the greens & shallot.
Divide the arugula mixture evenly among 4 of the bread slices on the buttered side. Top the arugula with the prosciutto.
Layer greens, prosciutto then pear & blue cheese on the toasted bread.
Divide the pear slices and cheese evenly among the sandwiches, then top each sandwich with a bread slice, buttered side down. Serve.
Not the usual sandwich!
A bit unusual but totally delicious! ~Linda
Prosciutto, Pear & Blue Cheese Sandwiches (adapted from cookinglight.com)
Yield: 4 servings Total time: 20 Minutes
Ingredients:
- 8 slices multigrain bread
- 1 tablespoon butter, softened
- 3 cups arugula
- 1 medium shallot, thinly sliced
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons red wine vinegar
- 1/8 teaspoon freshly ground black pepper
- 2 ounces thinly sliced prosciutto
- 1 ripe pear, cored and thinly sliced
- 2 ounces blue cheese, sliced
Preparation:
Toast the bread slices and butter one side of them.
Combine the arugula and shallot in a medium bowl. Combine the oil and vinegar with a sprinkle of pepper in a small bowl, whisk it together then drizzle it over the arugula & shallot, tossing it well to coat it evenly.
Divide the arugula mixture evenly among 4 of the bread slices on the buttered side. Top the arugula with the prosciutto. Divide the pear slices and cheese evenly among the sandwiches, then top each sandwich with a bread slice, buttered side down. Serve.