LCBO Food & Drink Early Summer 2017

TWISTS  SANDWICHES TO SHARE

TRIPLE HAM AND CHEESE SHOOTER’S- STYLE SANDWICH

1 Remove tough ends of asparagus. (Discard or save for vegetable stock.) Bring a large pot of salted water to a boil. Cook asparagus until tender, 3 to 4 minutes. Transfer to a bowl of ice water. Cool, drain and dry on a clean kitch- en towel. Cut in half lengthwise. Pat dry with paper towel. 2 Using a serrated knife, slice a 1½-inch-thick (4-cm) lid off top of bread. Score ½-inch (1-cm) border around bottom. Remove bread from in- side border and save for another use. 3 Spread bottom with grainy mustard. Cover with single layer of prosciutto cotto, trim- ming to fit. Top with single layer of smoked ham then cured ham, also trimming to fit. Top with single layer of cheese, trimming to fit. Make a layer of asparagus halves. Make another tier of hams and cheese. Arrange remaining asparagus on top. Make a final tier of hams and cheeses. Spread cut side

Hailing from Britain, the original shooter’s sandwich was designed to be a sturdy, por- table beef wellington that could be made a day ahead. This version features three kinds of ham, two kinds of mustard, havarti and as- paragus. Because it’s pressed, you need a stur- dy loaf such as the easy-to-find organic white oval from Ace Bakery. Serve this carnivorous treat with bread-and-butter pickles and plain potato chips. ½ bunch thin asparagus, about ½ lb (250 g) 1 oval loaf sturdy white bread, about 12 x 5 inches (30 x 13 cm) 3 tbsp (45 mL) grainy mustard 6 oz (175 g) prosciutto cotto, thinly sliced, divided 6 oz (175 g) smoked ham, thinly sliced, divided 4 oz (125 g) cured ham (prosciutto or serrano), thinly sliced, divided ½ lb (250 g) havarti, thinly sliced, divided 3 tbsp (45 mL) Dijon mustard

of bread top with Dijon. Place bread on top. Wrap tightly with foil. 4 In a cool spot, sandwich loaf between 2 cut- ting boards. Weigh down with heavy books or canned goods for 3 hours. 5 Serve immediately or wrap in plastic wrap and refrigerate for up to 1 day. Cut into 1½‑inch (4-cm) slices. Serves 6

WHAT TO SERVE Blackthorn Cider LCBO 619551, 500 mL, $3.10  Konzelmann Canada White VQA LCBO 125278, $12.95

100  FOOD & DRI NK EARLY SUMMER 2017