Cured Ham Open-Faced Sandwich for Two

While cured ham might seem like a common ingredient and easily accessible in many western countries, it's not quite the same case in Taiwan.

First of all, cured ham can be expensive. I'm talking about the more authentic version of ham, like the kind you'll find at the butcher shop or Italian deli. Second, these types of cured meat can only be found in a handful of specialty markets or shops in Taipei. That means while making a cured ham sandwich might sound simple, but to actually do it here, it'll definitely cost more compared to just ordering one at the restaurant.

But I still did it myself, just because homemade version tastes pretty darn good, that is if I'm willing to spend that money sourcing ingredients once in a blue moon.

Cured ham open-faced sandwich - 

Ingredients (for two)?

• Some slices cured ham (I used 3 different varieties)
• 2 rustic bread slices (about 0.5 inch thick)
• 1 to 2 big tomatoes
• 1 ball burrata cheese
• 1 garlic clove
• 2 tablespoons pesto sauce
• Some basil 
• Some aged Parmigiano Reggiano
• Some extra virgin olive oil

How?

Slice the bread to about 0.5-inch thickness. You can use any kind of rustic bread, sourdough is one good choice too. Drizzle some oil to a pan and turn to medium heat. Once warm enough, add the bread slices over and toast till slightly browned. Flip and continue to toast the other side then remove from heat. 

Have one peeled garlic clove ready. Rub only one side of the bread with garlic.

Destem and slice the tomato. Pick out some basil leaves. Drain the burrata cheese.

To assemble, take the bread slice with garlic-rubbed side up. Smear a layer of pesto sauce over. Lay a variety of cured ham on top.

Add tomato slices. Break the burrata in half and spread over the sandwich. Half burrata for each serving. 

Drizzle some more extra virgin olive oil over. Grate some aged Parmigiano Reggiano and garnish with basil leaves. 

I highly recommend to get at least one cured ham with black pepper, that pop of peppery aroma will strongly enhanced the overall flavor of the sandwich. 

After making these two open-faced sandwiches, I've still got some cured ham left in the fridge. They're not going to waste of course. Instead, I simply grab a piece when feeling a bit hungry, what a luscious snack, simply loving it. 

  

Other sandwich recipes:

• Roasted tomatoes Serrano ham and burrata pesto sandwich
• Sloppy Joes