As I sit looking across our green fields, I got inspired to share a recipe that highlights my family's prized crop. I am going to do another post on watercress and our farm, but here is a teaser for a fabulous sandwich that my mom came up with. If you can't get your hands on good watercress (there are a lot of limp, lifeless, wannabes out there), then you could probably get away fine with using arugula, which will also give the slightly spicy, crunch needed for this sandwich.
- Two slices of good white bread (or whole wheat if you want to be healthier)
- 2-4 slices of prosciutto
- fontina cheese
- a big handful of watercress
- Olive tapanade
Olive tapanade (homemade, you can also just buy a bottle at a specialty grocery store!):
- 1/2 cup of assorted pitted olives (kalamata and green olives are best)
- 1/4 cup Parmesan
- 1/4 cup Monterey jack cheese
- 2 tablespoons butter
- 2 garlic cloves
Combine all ingredients in a food processor and put in Tupperware--this should last at least a week so you can use it on many sandwiches!
Spread olive tapanade over both slices of bread and put in toaster oven or broiler until olive spread starts to bubble slightly. Add prosciutto and cheese and toast until the bread is browned to your liking and cheese is melted. Put a big handful of healthy and crisp watercress and eat immediately!
Happy Eating and Aloha,