Prosciutto Sandwich with Yuzu Butter
Recipe Courtesy of Chef Ludo Lefebvre,Trois Mec
Kick off the party with a Japanese-inspired prosciutto sandwich that has French bistro-style flair. Yuzu is a citrus fruit from Asia, and its popularity is rapidly growing in the food scene. It offers low acidity and a fragrant aroma to any dish. This recipe extends a beautiful fusion of sweet and tart with Prosciutto di Parma, clover honey and balsamic vinegar. A fresh baguette and radish give it the crunchy texture that all sandwich lovers crave. Feel free to use your favorite type of butter. Whether it’s sweet, nutty or savory it can add the added umami kick that will keep everyone wanting more. All you’ll need for this prosciutto sandwich are plenty of napkins and an invitation to dig in.
- 1 teaspoon yuzu juice
- 1 stick of butter, room temperature
- 3 teaspoons clover honey
- 8 French radishes
- 4 baguettes
- 16 slices Prosciutto di Parma
- Balsamic vinegar, to taste
- 8 Shiso leaves
Preheat oven to 325° F.
In a bowl, combine yuzu juice, butter and honey; with a spatula mix until smooth.
Prepare an ice water bath, set aside. With a mandoline, thinly slice radishes; transfer to ice water. Remove and pat dry.
Toast baguettes for 5 minutes; remove from oven and slice them in half lengthwise.
With a spatula, generously spread butter mixture on each half of bread. Place 4 slices of Prosciutto di Parma on one side; drizzle with balsamic vinegar. Top with radishes and 2 shiso leaves. Place other buttered half on top. Repeat with remaining ingredients.
Number of servings (yield): 4