We took a trip to the Strip this morning to hit the Farmers@Firehouse and a couple other key Saturday morning landmarks (more on all of that in a later post). While talking to one of our farmer friends, I mentioned that we’d gone to four different farmer’s markets this week. She remarked: “You are turning into Europeans!” So how’s this for a European lunch, straight from the Strip this morning?
Baguette (from Mediterra’s table at the Farmers@Firehouse) with Parma Sausage’s prosciutto and brie (from Penn Mac). Three or four minutes in a 400 degree oven to crisp up the prosciutto and melt the cheese. Simple, fast, salty, delicious.
The last time I made these, I got a written warning on my way home from my friendly neighborhood police officer for running a stop sign. I was just in a hurry to get home before the baguette–fresh from the oven and still warm–cooled off. This is a sandwich well worth that sinking feeling you get when you look in the rear-view mirror and see flashing red and blue lights.
