Serrano Ham, Melon, and Arugula Sandwich
Preparation Time: 10 minutes
Yield: 4 servings
For the mint oil:
1 cup packed mint leaves
⅓ cup extra virgin olive oil
For the sandwich:
4 slices sourdough bread (or your favorite sliced bread)
Cantaloupe, sliced thinly
¼ lb serrano ham (or prosciutto), thinly sliced
Small wedge of manchego cheese
Freshly ground black pepper
1. Make the mint oil: In a blender or food processor, combine the mint and oil. Blend until smooth, adding more oil if necessary. Allow to stand for 15 minutes then strain through a fine mesh strainer or coffee filter.
2. To assemble the sandwiches: Toast the bread then top with a small handful of arugula. Cover the arugula with the sliced cantaloupe, about 3-4 slices per piece of bread. Top with a few slices of serrano ham.
3.Using a vegetable peeler, shave thin shreds of manchego cheese on top. Add 1-2 grinds of black pepper and drizzle with 1 tsp of the mint oil.