Prosciutto cotto is an Italian cooked ham, perfectly paired with sharp pickled vegetables and fragrant herbs. Cilantro adds a fresh edge to the dish and fennel lends a mellow hint of licorice. These sliders can be wrapped in bundles with wax paper and tied with baker’s twine to take on any outing.
–A Simple Feast
A Simple Feast
A Year of Stories and Recipes to Savor and Share
by Diana Yen & The Jewels of New York
- 1 fennel bulb, trimmed
- ½ cup rice vinegar
- 1 tablespoon sugar
- Pinch of salt
- ½ cup mayonnaise
- 1 tablespoon fresh lime juice
- 1 teaspoon finely grated lime zest
- Salt and freshly ground black pepper
- 12 mini brioche buns
- 8 ounces prosciutto cotto (or other cooked, sliced ham), thinly sliced
- ½ cup fresh cilantro sprigs
- 2 jalapeños, thinly sliced
- Using a mandoline, thinly shave the fennel. In a medium bowl, whisk together the vinegar, sugar, and salt and toss with the fennel. Set aside for 15 minutes.
- In a separate bowl, whisk together the mayonnaise, lime juice, and zest. Season with salt and pepper.
- Assemble the sandwiches by spreading the bottom slices of brioche with lime mayonnaise, followed by some prosciutto slices and pickled fennel. Finish with cilantro and jalapeño slices and top with the brioche tops.
From A Simple Feast by Diana Yen, © 2014 by the Jewels of New York Group, LLC. Reprinted by arrangement with Roost Books, an imprint of Shambhala Publications Inc., Boston, MA. www.roostbooks.com