Anytime Is Right For This Sandwich

A winning combination of ingredients make up this incredibly simple sandwich.
A winning combination of ingredients make up this incredibly simple sandwich.

This inspired sandwich recipe may come from the cookbook, “Noon.”

But it’s so dead-simple and utterly delicious that you might just want to eat it morning, noon, and night.

“Ciabatta with Balsamic Blackberries, Coppa di Parma, and Mustard” is from that cookbook (Chronicle Books), of which I received a review copy.

It’s from the talented, James Beard Award-winning cookbook writer, Meike Peters, who lives in Berlin.

She has a natural knack for combining a few ingredients in novel ways to come up with dishes you can’t help but crave.

This book is all about relishing and re-imagining the noon-day meal. As Peters so rightly notes in her book, “Lunchtime can easily be as exciting as dinner; we just need to keep pour recipe choices realistic.”

To that end, she provides 115 recipes to whet the appetite with the likes of “Lemony Fennel, Persimmon, and Burrata” salad, “Fifteen-Minute Chicken Soup with Lime and Vegetables,” “Mac and Fava Bean Carbonara,” and “Tuna with Tomato Olive Salsa.”

A novel way to use fresh blackberries.
A novel way to use fresh blackberries.

This ciabatta sandwich could not be easier to make. There’s hardly any cooking involved, if you count toasting the bread (my addition that I added to the recipe), and briefly heating up fresh blackberries.

Simply layer on coppa or prosciutto on the bottom half of a ciabatta roll. Then, spoon over fresh blackberries that have been seared on the stovetop with a splash of balsamic vinegar and a pinch of salt. Squirt on a little Dijon mustard, and top with the other half of the roll (or eat it open-face).

In the time that it would take you to read this blog post (word for word, mind you), you have yourself a meal.

Enjoy open-face or as a regular sandwich.
Enjoy open-face or as a regular sandwich.

This sandwich is all about porky sweetness; warm wine-y tasting berries; and the contrast of a sharp piquant kick.

Think of that after-Thanksgiving turkey sandwich made with leftover cranberry sauce, and you kind of get the picture. Only, I dare say this is even better because of the more flavorful cured pork with a fruity component that’s far less sweet and much fresher tasting.

I much enjoyed this sandwich — not at noon — but in the evening for dinner. No matter when you sink your teeth into this blissful bite, count on time standing still.

A beauty of a sandwich.
A beauty of a sandwich.

Ciabatta with Balsamic Blackberries, Coppa di Parma, and Mustard

(Makes 2 sandwiches)

4 ounces fresh blackberries

1 teaspoon balsamic vinegar

1/8 teaspoon fine sea salt

8 very thin slices coppa di Parma or 4 slices prosciutto di Parma

1 medium loaf ciabatta, cut into 2 buns and each cut in half, toasted or not

2 to 4 teaspoons Dijon mustard

Heat a small, heavy saucepan over high heat, not adding any fat. When the pan is hot, add the blackberries, and sear, shaking the pan and gently stirring, for 1 minute. Stir in the vinegar and salt and cook for 1 minute or until the blackberries start to soften, but still hold their shape; mind that they don’t burn. Take the pan off the heat and set aside.

Divide the coppa di Parma between the bottom halves of the buns and arrange the warm blackberries on top; you can also prepare the blackberries in advance and briefly warm them up. Drizzle the blackberries with the mustard and place a top on each bun — or enjoy as an open sandwich, which is less messy.

Adapted from “Noon” by Meike Peters

More Meike Peters Recipes to Enjoy: Ricotta and Olive Oil Muffins with Figs

And: Marbled Red Wine and Chocolate Bundt Cake

And: Spiced Apple, Ham, and Raclette Sandwich

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