I’m not sure whether she or I coined the term, but my sister-in-law, Liza, is an infamous assemblage cook. While I don’t always (or even often) practice assemblage cooking, it’s an important weapon in any culinary arsenal. Assemblage cooking, or assembling as Liza calls it, is the category of cooking devoted to keeping a variety of ingredients in your pantry and refrigerator that can be called upon to put together something in the semi-decent to supremely awesome area of last minute food needs. I will try to only expose you to the supremely awesome area; I’m sure you’re already perfectly sufficient at the semi-decent. You know what I mean: canned pineapple and cottage cheese, old ritz crackers and unknown cheese from the drawer, canned tomato sauce and boxed pasta. There’s nothing wrong with these quick weeknight meals but with a little planning, assemblage cooking can be so much more. Such as this delicious Fig, Goat Gouda, Prosciutto Sandwich worthy of a good bottle of wine, but so fast and easy you can have it ready in under 10 minutes. For those nights when you circle the block from 8 until 8:45 looking for a parking spot, try this Fig, Goat Gouda, Prosciutto Sandwich.
- 1 baguette (or any good bread)
- 2-4 oz prosciutto
- 2-4 oz goat cheese gouda or any medium cheese with a lower melting point
- 2 cups arugula
- Fig spread
- Salt and pepper
- Olive oil
- Turn your broiler or toaster oven on high.
- Cut two, six inch to eight inch lengths from the baguette and slice it open or in half.
- Toast the baguettes.
- Spread the fig spread on the bottom half of each baguette liberally.
- Cover each with half the prosciutto.
- Slice the gouda and cover the top half of each baguette with cheese.
- Bake until the meat is warm and the cheese is melting.
- Meanwhile, toss the arugula with salt, pepper and olive oil.
Just a little will season the salad. - When the sandwiches are melty and warm, plate and place half of the arugula in each sandwich. Eat immediately.
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