one of his favorite tapas was jamón y melón, shavings of salty Serrano ham nestled in between slices of sweet cantaloupe. It is universally recognized that melons' sweetness perfectly complements the ham's sharp flavor, making a dish of perfection in its simplicity.
His memory of that experience is credited with this open-faced sandwich as a simple yet inspired snack that’s elegant enough to serve at a grown-up picnic that the entire family will love.
You can adjust it however you want – add a little more of this or a little less of that, depending on what you like. Slices of toasted sourdough are topped with arugula, sliced cantaloupe, shaved Serrano ham, and a drizzle of mint oil to add an herbal element. Shavings of salty Spanish Manchego cheese and a few cracks of black pepper on top are also recommended. Preparation Time: 10 minutes
Preparation Time: 10 minutes
Yield: 4 servings
For the mint oil:
1 cup packed mint leaves
⅓ cup extra virgin olive oil
For the sandwich:
4 slices sourdough bread (or your favorite sliced bread)
Cantaloupe, sliced thinly
Arugula
¼ lb serrano ham thinly sliced (Translated: One 4oz tray of Ray Serrano)
A small wedge of manchego cheese
Freshly ground black pepper
INSTRUCTIONS
1. Make the mint oil: Combine the mint and oil in a blender or food processor. Blend until smooth, adding more oil if necessary. Allow to stand for 15 minutes, then strain through a fine mesh strainer or coffee filter.
2. To assemble the sandwiches: Toast the bread, then top with a small handful of arugula. Cover the arugula with the sliced cantaloupe, about 3-4 slices per piece of bread. Top with a few slices of serrano ham.
3. shave thin shreds of manchego cheese on top using a vegetable peeler. Add 1-2 grinds of black pepper and drizzle with 1 tsp of the mint oil
Vijay Nathan is the Editor and “Chief Nosher” at https://www.lafujimama.com/serrano-ham-melon-arugula-sandwich/
