Saturday, May 12, 2012

A Funky Mother’s Day Sandwich

I inherited my insatiable passion for food and wine from my mama. My childhood was a dissonant melody of pots clanging at 6 a.m., the morning, a salty mist of codfish creeping into my room. But unlike many stalwart, Old World Jamaican cooks, my mother had an adventurous palate. My elementary school lunch box was a gourmet playground of Italian ham, Sicilian salami and sweet sopressata sandwiches. And my fromages choices ranged from Sweet Munchee to Cracker Barrel Vermont Cheddar. These weren’t viable stock options in the World of Lunch Box Trades as my classmates’ palates were narcotized by generic peanut butter and jelly. But even then I knew what a good sandwich felt like—the exquisite balance of texture and flavors, the expert weaving of salty, sweet, savory accents. A well-made sandwich can heal wounds, and my mother, the ultimate sandwich-sage, has made many sandwiches. These days, I try to dazzle her with my amateur skills over a chilly glass of Manischewitz Concord Grape wine, her fave.  I’ve tried to bring her over to my side—a decadent Sauternes or a yummy trockenbeerenauslese  and while she smiles politely at my attempt, she loves Mani.  Yesterday I made mama a pre-Mother’s Day sandwich and served it with  a deliciously funky French wine. Hey. At least, I tried, right? lol

A Funky Mother’s Day Sandwich


French bread loaf

3 thin slices of Prosciutto di Parma

2 thin slices of Jarlsberg

I scallion stalk, chopped

1 tablespoon of julienned sundried tomatoes immersed in olive oil

1 egg, over medium

1 teaspoon of Mayonnaise

Pinch of salt

Pinch of pepper


Fry eggs over medium

Season with salt, pepper and scallion

Place egg on side plate

Tear a piece of French loaf (4 inches recommended)

Cut or tear open bread

Rub inside of bread inside pan where you just fried egg

Spread mayonnaise on bread

Layer with prosciutto and Jarlsberg

Top with egg and sundried tomatoes

Serve open faced  

Yield: 1

Wine Recommendation: 2009 Domaine De La Janasse Terre d’Argile Côtes du Rhone Villages
Okay, you’re thinking sparkling wine, an off-dry Riesling or even a yummy Rosé, BUT I friggin’ love this wine. The purple violet color explodes with aromas of black cherry and spice bun followed by duck pâté and wet leaves. On the palate, the body of the wine is reminiscent of foie gras and the flavors of black cherry, black plums and black pepper are a seamless journey into the southern Rhone.   



1 comment:

  1. You eat mayo....I'm shocked. I was expecting a garlic infused olive oil or something of that nature. Nonetheless, that sandwich looked damn good!