On December 31, 2013, I set out to have a really good and memorable sandwich. I had decided that I was going to go wheat-free for 90 days and if I felt better (meaning it helped my osteoarthritis), I’d commit to it long-term.
I went to Tredici’s Italian Market in Wayne, Pennsylvania, as I knew they not only had good sandwiches but more importantly good bread. I ordered one of their original 13 specialty sandwiches – prosciutto, brie, truffle oil, toasted pine nuts and arugula on Italian bread. It’s small market with a place to order sandwiches and other prepared foods but no place to sit. So I sat in my car while I eating this amazing sandwich and enjoyed every bite.
I did feel better and after 90 days and gave up eating wheat – I’ve been wheat-free for five years. Early on I resisted eating any kind of gluten-free bread as it just wasn’t very good. Then I discovered 100% rye bread, first at Trader Joe’s (they no longer sell it) and then in the international aisle at Wegmans. Since I’m only wheat-free this bread works perfectly for me (it would not be good for someone who is truly gluten-free as it contains rye and sometimes barley). It’s made by Mestemacher in Germany. Not only does it taste good but it’s also made from whole grains so it’s good for you. My local Wegmans carries four types – pumpernickel, rye, sunflower and three grain – that all start with a rye base (and are all good). The bread is thin – like the small pumpernickel toasts used as a base for a smoked salmon and cream cheese hors d’oeuvre. It toasts up well and has a long shelf life although I store it in the freezer once I’ve opened the package.
I decided to recreate that memorable sandwich using this wheat-free bread and it has become a lunchtime favorite for Ed and me. For this version, I sought out a triple crème cheese rather than a brie. They’re similar but a triple crème has a higher butterfat content. Check out The PhCheese’s post, Brie Vs. Triple Cream: What are We Even Talking About? to better understand the differences. I picked Cowgirl Creamery’s Mt Tam from Petaluma, California. We had our first Cowgirl Creamery cheese in Marin County a decade ago – it was a wonderful day enjoying the sites in the Point Reyes National Seashore area. So any time I see it, I pick it up and recall that amazing California day.
A little truffle oil goes a long way, so this sandwich only needs a little drizzle on each slice of bread. If you don’t have truffle oil, a good quality extra virgin olive oil will do.
This satisfying sandwich comes together with some rolled up prosciutto, slices of triple crème, fresh arugula and a bit of truffle oil on toasted pumpernickel bread. Of course, if you don’t have Mestemacher bread, you can use your favorite bread in its place.
| Prosciutto, Triple Crème and Truffle Oil Sandwich | Print |
- 3 ounces triple crème, thinly sliced
- 2 slices Mestemacher pumpernickel bread
- ~ ½ teaspoon truffle oil
- 1 cup arugula
- 4 ounces prosciutto, slices rolled
- Remove triple crème from refrigerator one hour prior to serving.
- Toast bread and cut each slice in half.
- Lightly drizzle truffle oil on all four halves of bread.
- Place half of arugula on the two bottom halves of bread.
- Divide prosciutto rolls and top with sliced triple crème.
- Top with remaining halves of bread.
- Serve at room temperature.
* If you can't find Mestemacher pumpernickel bread any of their breads will work.
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