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Sandwich of the Season (final part 1)

This is the first of two parts for my final in Extending the Season. The idea behind the project was to use items that the class had made and create a dish. It is one thing to preserve items for later use but it is something different to come up with ways that you can use them later on. This is what I came up with.

Menu Description:

This sandwich is made from ingredients that we preserve or can in-house year round so it is never the same, and only available for a limited time.

Today’s: The DBM w/Preserved Salad and PB&J Shake
Duck Prosciutto with Bruchetta and Cold Smoked Mozzarella

Served on a beer grain bread


DBM Sandwich

1-2 slices                     Spent Beer Grains Bread (Because beer was not done fermenting had to use 12 grain bread)

6oz                              Duck Prosciutto (shaved)

2oz                              in house canned Bruchetta

3oz                              Cold Smoked Mozzarella


  1. Assemble the sandwich with 1.5 oz smoked mozzarella first
  2. Next add the shaved duck prosciutto
  3. Top with Bruchetta and remaining 1.5 oz smoked mozzarella
  4. Grill in penne press or in sauté pan until golden brown

Alt way:

  1. Puree Bruchetta and spread on single slice of bread
  2. Top with duck prosciutto, then smoked mozzarella
  3. Grill and serve open face

PB&J Shake

3oz                              Peanut Butter

1oz                              reserved whey from mozzarella

1oz                              made in house Yogurt

Pinch                           Cinnamon

Pinch                           Nutmeg

3oz                              made in house Jam or Jelly of customer’s choice (Orange-Chili Marmalade)


  1. Combined everything but the Jam or Jelly in a blinder and blend until smooth
  2. Spoon alternating layers of peanut butter mixture and jam or jelly into a Hurricane glass
  3. Garnish with breadcrumbs from spent beer bread

Preserved Salad

4oz                              Spinach

1ec                               Pickled Quail Eggs (cut in thirds)

1oz                              Goat Feta

.5oz                             Fermented Radish

.75oz                           Olive Oil

.25oz                           Chive Blossom Vinegar


  1. Combined all ingredients but quail eggs and feta and toss to combined
  2. Sprinkle feta and garnish with quail eggs.



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