My Jamboni Recipie
Or, what to do with those delicious Companion Bakery baguettes.
It’s been an exciting handful of weeks over here at Perennial City. We added Blueprint Coffee Subscriptions, then followed up delivering our first full circle produce from our own garden. In between, we snuck in bread subscriptions from one of St. Louis’s favorite establishments, Companion Bakery.
We already made it easier than ever to compost, now it’s getting more delicious every day!
A lot of strenuous R&D occurred before we could offer bread, and along the way I found my new favorite easy sandwich: the jambon-beurre. This is my take on the most popular non-fast food sandwich in the world. And, like any good St. Louisan, I completely destroyed the French word in the process. Meet The Jamboni.
This recipe makes enough simple sandwich goodness to satisfy two people, or one ravenous individual.
- A fresh Companion baguette
- One Bubbie’s (the best!) lacto-fermented pickle
- Good prosciutto
- Dijon mustard
- Butter (of course!)
Lunch in 4 Steps!
- Cut off the ends, and slice it open.
If you like the ends, keep em on. If not just toss in your green bucket!
- Slather one side with butter, the other with dijon.
Two teaspoons of the mustard seems to be pretty good. I’ve also experimented with different kinds — my favorite is a bleu cheese dijon, but I used it all…
- Layer prosciutto on both sides.
- Slice up that pickle and assemble between the pork.