When I was thinking up a name for this sandwich, there was only one name that seemed to be the most fitting, The Parisian. There were so many French elements to this sandwich from the French Ciabatta that had the perfect amount of crackle right out of the oven, to the most delicious Bayonne ham. The addition of goat mozzarella and organically sourced sprouts were the ideal finishing touches.
As I ate my sandwich I could imagine sitting at a cafe in Paris, doing a little people watching and perhaps planning a visit to the Eiffel Tower or a walk along the Seine after lunch.
I discovered my French Ciabatta at our local Whole Foods along with one of my favorite chèvre options, pre-sliced goat mozzarella, along with goat butter this one of my main reason for visiting my local Whole Foods.
The Bayonne ham is really the star of this sandwich. It has the look and a similar texture to prosciutto, but the it’s has the lightest most delicate taste. If I had to choose between prosciutto and Bayonne ham, Bayonne ham would win every time for me.
— About Bayonne Ham —
Bayonne ham is produced today, exactly the same way it’s been produced for the last thousand years. Made in the Adour basin between the Atlantic Ocean and the Pyrenees mountains, with fresh ham, salt, air, time and savoir-faire, Bayonne ham is a delicate ham that can be enjoyed in a variety of ways. From featuring it on a sandwich, to a charcuterie board, wrapping it around fresh seasonal fruit such as figs, slices of peach on a crusty baguette. As a topping on salads, or crisped and crumbled into your favorite pasta dish or grain bowl.
The Parisian Sandwich
- 2 loaves Ciabatta
- 4 slices goat mozzarella
- 1 package Bayonne ham
- 1/2 contain alfalfa/radish sprouts (wash and pat dry with paper towels)
- Mayo (if you’d prefer, use a strawberry jam or whole grain mustard)
- Bake bread per package instructions (400F for 7-10 minutes)
- Remove bread and slice (while wearing oven mitts to protect your hands.
- Spread one side of the bread with mayo (or strawberry jam/whole grain mustard)
- Place cheese slices on other side of the bread (depending on the size of your ciabatta or baguette, you can add less or more. You just want to make sure that you have cheese from end to end.
- Place back in the oven for 3 minutes.
- Remove from oven. Top cheese with Bayonne ham. Place your alfalfa/radish sprouts on the side with mayo (or jam, whole grain mustard). Put the two halves of the sandwich together. Enjoy!
Disclaimer — I received the Bayonne ham from my friends at Sopexa. All thoughts and options are my own.