This recipe's confit marries sweet, simmered garlic with Parmesan, a bit of heat, and lemon zest to create the base for a magical sandwich.
Ingredients
Sandwich
- 2 La Brea Bakery Demi French Baguettes, sliced in half lengthwise
- Garlic confit (ingredients below)
- 4 cups arugula
- 1 tablespoon extra virgin olive oil
- 1 tablespoon lemon juice
- 10 slices prosciutto, thinly sliced
Garlic Confit
- 1 head garlic, cloves peeled
- ½ cup (1 stick) butter
- 2 tablespoons extra virgin olive oil
- 1 cup Parmesan, grated
- ½ teaspoon dried oregano
- 1 teaspoon lemon zest, freshly grated
- 1 small Calabrian chili or ½ teaspoon chili flakes
- Salt, to taste
Preparation
For Garlic Confit:
- Add the garlic, butter, and olive oil in a small saucepan. Bring to a gentle simmer over low heat and simmer until the cloves are copper in color, tender, and fragrant, about 40 minutes. Cool for at least 20 minutes.
- In a food processor, mortar and pestle, or bowl, combine the garlic confit, Parmesan, oregano, lemon zest, chili, and a pinch of salt. Stir well to combine.
- Taste and add more salt if needed.
For Sandwich Assembly:
- Slather garlic confit on each half of the baguettes. Place on a sheet pan and broil until bubbly and golden, about 3 to 5 minutes. Watch closely and don’t walk away to avoid burning the bread. Remove the tray from the oven and allow to cool while preparing the arugula.
- In a large bowl toss the arugula with the olive oil and lemon juice.
- On two of the baguette halves add 5 pieces of prosciutto and top with a handful of arugula.
- Add the other baguette halves, slice in half, and serve.
Recipe and photos adapted from: Ash Rodriguez, Not Without Salt
