Charcuterie

My new favorite sandwich

February 26, 2009

duck prosciutto sandwich

Or.. Duck Prosciutto, fried egg and arugula (rocket) in a baguette.

So I am really making this duck prosciutto I cured stretch. Friends have called me and emailed me saying “so… how is that duck prosciutto?”.. which I am taking to mean “hey, buddy, you call yourself a friend!! – you are hoarding that gold to yourself aren’t you.. come on, share the love, I thought we were friends”.

My rather cheeky sense of humor means that I am going to keep posting photos and recipes of different ways to use the prosciutto until it is all gone! (cue evil laugh).

There really is nothing to this one to be honest – it is all just simply about good quality ingredients. This would taste pretty rubbish if a crappy loaf was used.. if the egg was from some dodgy battery farm, and the duck prosciutto was replaced with a cheap ham. Not to mention some rather bland mass produced arugula (rocket to us Brits).

Something so simple has now become somewhat of an obsession. I have been working on a redesign of my blog, and have been considering using this image for a new title bar. I have stared at it for a good few evenings in a row now, and I keep getting a hankering for the incredible mix of egg and duck prosciutto. Thankfully I only have to go down some stairs, and yank some of the ducky loveliness out of the fridge, and the craving is cured. I would of course love take credit for this, but I cannot really – I mean, seriously, I have lost count how many egg and prosciutto sandwiches I have had around the world. Not my brain on this one – I just used this home cured duck prosciutto that I happened to have in the fridge.

So what is so great about it? Well, it is just the mix of a runny yolk and the prosciutto to be hoenst. The mix is just great – especially since the heat from the egg just melts a little of that duck fat. Of course, the peppery bite of the arugula is a great contrast, and a little really good sea salt just finishes the whole deal.

I just really wish I was home everyday at lunchtime so I could constantly make these.

fried egg

Duck Prosciutto, fried egg and arugula sandwich (serves 2)

(I cannot believe I am even writing a recipe for this..)

Duck prosicutto – at least 8 slices

Really good, fresh baguette

2 local farm, pasture raised eggs (YES, it makes a big difference)

arugula

really good quality sea salt

butter

Put a little butter in a non-stick or carbon steel pan. Heat until the butter is hot. Crack the egg into the pan. Cook until the white is just set. Flip the egg over, and cook for about 10 seconds. Alternatively you can just add a little more butter to the pan, and using a spatula or spoon, flick the fat over the top of the egg, just to set the yolk slightly.

Cut 6″ sections of baguette. Slice these sections lengthwise, but not all the way through. Line with some of the arugula. Lay the duck prosciutto in. Top with the egg, and a little sprinkle of sea salt.

If you asked Danika how she likes hers, she would insist on the addition of some Dijon mustard. Me, I like it just as simple as can be.

duck prosciutto sandwich

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  • Ronald February 26, 2009 at 7:17 am

    Matt,
    I think if I had seen this post a little later in the day it would have been a little easier to “swallow.” But, as it is just now 0800 and I have not yet had breakfast, my thoughts about creamy scrambled eggs w/lax and toast just seems bland now. Thanks! ;P

    Keep them coming!
    Ronald

  • Meeta February 26, 2009 at 7:34 am

    Just love sandwiches like this. I recently bought duck prosciutto and was pleasantly surprised. Sine then we’ve often had it for big weekend breakfasts with eggs etc. I like the idea of this sandwich – almost like my breakfast but for lunch! Nice one Matt!

  • Alex February 26, 2009 at 8:55 am

    *drool*

  • Jesse February 26, 2009 at 10:43 am

    Beautiful! Soooo decadent, mmm!

  • sue bette February 26, 2009 at 11:51 am

    I think you’ve got a killer pizza topping trio going – a bit of chile oil might send things over the top!

  • chocolateshavings February 26, 2009 at 12:19 pm

    That seems like quite the sandwich! Now all I need is some duck prosciutto…

  • Jeff B February 26, 2009 at 1:16 pm

    nice looking sandwich. I take my sandwiches as serious business, I like to think a good sandwich is a sign that someone knows what they are doing in the kitchen.

    btw, coppa was a success. My confidence in this dry curing business is slowly building.

    http://i323.photobucket.com/albums/nn455/jbiesinger/IMG_2135.jpg

  • Lang February 26, 2009 at 5:48 pm

    A classic sammy to be sure–and the rocket is a nice touch. I’ve been on an egg and bacon sandwich kick lately…but duck prosciutto…I’m missing out!

  • helen February 26, 2009 at 7:26 pm

    Beautiful sandwich! I love a runny egg yolk (and the colour on yours is quite intense) on a slice of fresh, crusty bread. Now if I can just find some duck prosciutto to go on top as well…

  • rachel February 26, 2009 at 8:20 pm

    This could well be my new favorite sandwich, but I would need to taste it just to be sure. I was wondering how you were going with your duck proscuitto stash, poor you what a BURDEN – looks like it is being put to tasty use.
    like, no, love the fried egg photo.

  • valveperson February 27, 2009 at 5:14 pm

    The best thing to do with that duck proscuitto would be to bring it in to work and share it with your co-workers. Or hypothetically if their were to be some sort of wine-tasting party you were invited to, to take it there.

  • Allison Day February 27, 2009 at 9:09 pm

    Oh my gosh, Matt, that sandwich looks and sounds AMAZING!

  • Jillian February 28, 2009 at 1:03 am

    This sounds like a wonderful sandwich. I wish I could find duck prosciutto!

  • mattwright February 28, 2009 at 4:24 am

    Jillian – you can find some great stuff at http://www.dartagnan.com/ – short of that – cure your own.. dead simple. You can even do it in your regular fridge without too much hassle.

  • Aran February 28, 2009 at 7:40 pm

    i love anything with a fried egg in it. gorgeous!

  • diva March 1, 2009 at 2:38 pm

    i’m envious. if i tried curing duck in my student house, i’d never see it again because 1) someone might just cook it anyway during the curing process on a drunken night 2) it’s too damn filthy to produce edible cured meats here 3) i’m lazy. AHH but this does sound like a fine sandwich..yummy! and a fried egg with a nearly cooked through yolk is best. x

  • Teri Lyn Fisher March 2, 2009 at 3:25 am

    That sandy looks beautiful. What a great picture. It also looks like its pretty tasty too. I kinda think anything prosciutto will be amazing.

  • brittany March 2, 2009 at 9:02 am

    Okay. I gotta know if that is columbia city baguette….
    It looks like it, but it’s hard to tell without devouring it. Which I would very much like to do.

  • matt wright March 2, 2009 at 6:21 pm

    Aran – I agree with you there!
    Diva – Cured meat might well just fit in fine.. it is kinda moldy and funky smelling.
    TLF – you are right, prosciutto is a magic ingredient :D
    Brit – close, but no cigar… It is an Essential Baking baguette – I wish it was columbia’s though, but EB is just a walk away for me!

  • Poppy March 3, 2009 at 1:14 am

    Fried egg sandwiches are one of my favorites — with duck prosciutto and arugula, I’d be in heaven.

  • Heather March 3, 2009 at 5:54 am

    That looks like my new favorite sandwich! I need to just make my own damn duck prosciutto. I can’t seem to find anyone to share.

  • JennDZ_The LeftoverQueen March 3, 2009 at 3:37 pm

    That looks like an awesome sandwich! I am totally in heaven just looking at the photos!

  • White On Rice Couple March 4, 2009 at 9:45 pm

    We’ve got some homegrown arugula that’s exploding down here to share with you. I’m actually noshing on some now (topped with braised pork belly) but I would quickly swap for one of your sandwiches. Great photos, too. Todd.

  • Irene March 5, 2009 at 1:26 am

    Wow, that looks fantastic. Drool. Wow. Coincidentally, I baked a few baguettes this past weekend and froze one to defrost when something yummy hits the horizon… hm……..

  • Y March 6, 2009 at 5:48 am

    Looks delicious! I like my sandwiches on crusty bread with not too many fillings. Am currently quite addicted to bresaola (in the absence of duck proscuitto :P).

  • Leah March 11, 2009 at 5:05 am

    Okay, so how about some duck prosciutto ;-) Your pictures capture everything about what I imagine makes that sandwich perfect. My mouth is watering. Can’s wait to try it out at home, if I can find duck prosciuttto.

  • redmenace March 24, 2009 at 8:33 pm

    Sandwiches are so underrrated. They are the perfect food. Everything all wrapped into one!

    I can’t wait to see your preserved lemon dish. I need a new recipe in which to use my new yellow jewels!

  • OliveBacon February 8, 2011 at 6:56 am

    Wow. Seriously, I’m drooling a little bit. I have dreams about these kind of sandwiches. Then top it with an egg? OMG this sandwich kicks ass.