Turkey, Prosciutto and Gouda Sandwich

on Artisanal Kumquat Cornbread

It was National Cheese Lover’s Day yesterday and since cheese is one of my very favorite foods (right next to chocolate), I just had to have a cheesilicious sandwich for lunch. My son came upstairs as I was making it, asking for a back rub. (His back is sore from shoveling snow.) I told him he had to wait … I was right in the middle of making my lunch. So he sat playing on his iPhone as I cooked up and photographed this sandwich. See the boy in the background there? I didn’t really mean to get him in the picture, but there he was …

Turkey, Prosciutto, and Gouda Sandwich on Artisanal Kumquat Cornbread

I used my Artisanal Kumquat Cornbread for this sandwich, but I think you could use another bread if you like. Ciabatta or French bread would be good. I really liked the citrus flavor from this bread with the turkey, smoky prosciutto, and creamy gouda, though.

• Slices of turkey
• Paper-thin-sliced prosciutto
• Sliced red onion
• Pesto or basil butter
• Slices of gouda cheese
• Light mayo
• Mixed greens or lettuce leaves

To make the sandwich: cut a wedge of the bread, and spread the bottom half with pesto or basil butter. (Basil butter is just a whole lot of fresh basil leaves blended with butter.)

Top the pesto-half with turkey and prosciutto:

Then arrange the onion slices and the cheese on top of that. Bake or broil the bottom half in a toaster oven or oven until the cheese is all good and melty. While the cheese is melting, go give your son a quick back rub (just kidding … that is what I did, though!)

Toast the top half of the bread and spread it with a thin layer of light mayo.

Pile the lettuce on top of the melted cheese and top with the top half of the bread.

Voila! A perfect lunch for a hungry cheeselover.

This recipe was shared at Fit and Fabulous Fridays, Weekend Potluck, and Everyday Mom’s Meals.

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