Here is the recipe for the news letter inspired by our pick-up party Bresaola crostini!
Courtesy of Culinary Expert Lauren Irwin!
Bresaola is an Italian air dried, salted beef that has been aged for two to three months until it becomes hard and turns a deep red almost purple color. Made from top round, its lean and tender with a sweet salty smell. Originated in Valtellina, a valley in Alps of northern Italy’s Lombardy region, the word comes from the diminutive bresada which means “braised”.
Mahón cheese is a soft to hard white cow’s milk cheese, named after the town and natural port of Maó, on the island Menorca of the Mediterranean coast of Spain. In general, the cheese has some specific characteristics to it, despite aging. It has a buttery sharp, slightly salty, light sweet and nutty aromatics. All of these aromatics come from the sea salt air of the Mediterranean and from the sweet grasses that the cows graze.
Bresaola Arugula Sandwich Recipe
- 2 slices Sourdough bread
- 2oz Bresaola, thinly sliced
- 2oz Mahón cheese
- 1oz Lemon aioli
- .5oz Whole grain mustard
- 2oz Arugula
- .5oz Red onion, thinly sliced
- 2oz Garlic butter
- Preheat oven to 350 F.
- For the lemon aioli, in a small bowl combine 1 cup of mayonnaise, lemon juice (from 1 lemon), shallot (1 whole, grated), dill (roughly chopped), and salt and pepper, to taste.
- Butter outside sourdough slices generally. Turn to inside pieces and spread the aioli on both sides, whole grain mustard on one side, onions on one side, arugula on both sides. Place Mahón cheese slices on both sides and Bresaola slices on one side.
- Close up sandwich and place in preheated oven. Toast on both sides for about 3 minutes.
- When sandwich is nicely toasted, cut at a bias, serve with a side salad or chips.