Farm Fresh Summer Sandwich Recipe

Nicole Straight

I recently accompanied Chef Nicole Straight from Time to Eat! to the Westport Farmer's Market where she helped me navigate (and identify) some interesting and unique local ingredients. I was looking for a great sandwich to bring to my 4th of July picnic. Her beautiful Summer Sandwich was the perfect answer, and can be seen above.

Summer Sandwich from the Westport Farmer's Market.

Photo: Stephanie Webster1 baguette (SoNo bakery sells good ones, or an olive ciabatta is good too)

1/2 lb. pea shoots (if they're not available, use arugula)

2 large tomatoes, sliced

1/4 lb. prosciutto (5-6 slices) or any kind of hard salami thinly sliced (Mirabelle Cheese shop in Westport sells delicious cured meats)

goat cheese (we used the chive goat cheese)

3-4 garlic scapes - chopped (if these are not available, scallions are an ok substitute)

1 bunch flat leaf parsley

balsamic vinegar

Slice the baguette in half lengthwise. Spread the goat cheese on 1 side of the sandwich, and layer the prosciutto on the other. Add the sliced tomatoes atop the prosciutto, then parsley and scapes. Finally, add the pea shoots and a drizzle of balsamic vinegar. Close sandwich and wrap in wax or parchment paper. Make slices into the sandwich, but be careful not to cut all the way through or the sandwich will fall apart. Finally, wrap sandwich in paper napkins (so the napkins won't get lost) then in aluminum foil.

At the picnic, unwrap the sandwich, hand out the napkins, and tear off a piece of sandwich for each person.