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Grilled Black Forest Ham & Saga Blue

Description

Grilled Black Forest Ham & Saga Blue, Fruit Salad, Rustic Organic Grain Bread

Ingredients

At a glance
Makes
12 Servings

¾ cup Raspberry Vinegar
1 ½ cups Extra Virgin Olive Oil
TT Brown Sugar
TT Kosher Salt
TT Cracked Black Pepper
1 cup Fennel, julienne + frawns
½ cup Red Onion, Julienne
3 each Asian Pear, cored, cut 24 wedges
4 each Apricot, seeded, cut 12 wedges
1 ½ cups Red Grapes, cut half
2 cupsBlueberries
1 ½  cups Strawberries, ¼’d

24 each Rustic Organic Grain Bread, ½” slices
12 TBSP Dijon Mustard
4.5# Black Forest Ham, shaved
1.5# Saga Blue Cheese, cut 1oz slices

1.25# Asparagus, medium, cut 6” lengths,peeled if needed
2 oz Olive Oil
TT Kosher Salt
TT Cracked Black Pepper

¼ cup Basil Pesto
½ cup Mayonnaise

Methods/steps

One Day in Advance:

For the Fruit and Fennel, combine the vinegar, sugar, salt and pepper.
Whisk and let stand until the sugar is dissolved. Whisk in oil.
Add the fennel and onion to the vinaigrette, stir and let stand refrigerated over night.

Toss the asparagus with the olive oil, salt and pepper. Put the asparagus on the grill. Asparagus should get nice char marks, but still remain slightly crunchy. Remove from grill and chill.

Combine the Pesto and Mayonnaise, hold refrigerated.

Toss the fruits and ½ cup of picked fennel frawn in the fennel, red onion vinaigrette mixture 2 hours prior to serving. Toss every half hour to equally marinate.

To Order:
Preheat the flat top grill to 350˚F
Spread a thin layer of Pesto Mayonnaise on one side of each piece of bread. This is going to be the side of bread that goes on the grill. When all pieces of bread have the pesto mayonnaise on them, place them on the grill.
Top each piece of bread with 1 oz of cheese.
Top 12 slices of the bread with 6 oz of ham and then 1/12th of the asparagus.
Grill the bread until golden.
Top the ham and asparagus slice of bread with the bread with cheese only.
Remove from grill, cut half on a bias and put on a plate.
Add 1/12th of the fruit salad to each plate, top with a fresh fennel frawn and serve immediately.