Prosciutto & Goat Cheese Croissant Sandwich

Do you really need a recipe for a prosciutto and goat cheese sandwich? Okay, maybe not. But as I type this, it’s so hot. Too hot to cook and I can’t even fathom turning on the oven. I’ve recently shared my shrimp ceviche recipe that’s great for summer dinners and so easy to put together, but it does require a bit of chopping.

a few details

More than just a regular ham and cheese sandwich, the secret to this one is a generous drizzle of hot honey that pairs so well with the salty prosciutto. Prosciutto, so delicately salty, is phenomenal on its own. This beloved Italian meat, made from high-quality pork legs, is covered in salt and left to rest for a few weeks. The salt draws out blood and moisture, which prevents bacteria from entering the meat – that’s why it’s safe for us to eat it “raw”. Salting the meat also allows the flavors to become more concentrated.

After the salting process, the pork legs are washed, seasoned by hand, and left to dry-age at a controlled temperature for 14 to 36 months. The combination of salt, air, and time gives prosciutto its delicate flavor. Served in paper-thin slices, its creamy texture melts on your tongue.

Creamy cheeses pair really well with prosciutto; cheddar, gouda, goat, and brie are all great options. I’ll take any excuse to use hot honey, but if you like sweet and salty combos, you’ll agree it’s the perfect addition. If you don’t like hot honey, any jam works great, too.

Good-quality ingredients are the key to elevating a simple sandwich into something magical. A buttery, flaky croissant is the perfect foundation for this simple treat.

I’d say you can also toast them in a 400F oven for about 5 minutes, but who am I kidding? No one’s turning the oven in this weather. In this economy??