Browsing one of Spanish supermarkets I have come across Duck jamon (Jamon de Pato). I had never heard of Duck jamon before. When I saw this product on the shelf I knew I had to try it! Well, wouldn’t you?
So there I was with Duck jamon in my shopping basket thinking what to do with it. Originally, I thought of making a simple cheese, olives and jamon platter. By the time I got home I knew the jamon would be part of our next day’s breakfast sandwich. I have to say that I was pleasantly surprised by its taste. I did not expect the strong flavor and I recommend you to try it, if you get a chance.
Here is the recipe for a breakfast sandwich that can be prepared with Prosciutto or Jamon Iberico instead:
Sandwich with Duck Jamon
- Artisan Bread (2 Large Slices)
- Duck Jamon (or Prosciutto, or Jamon Iberico)
- 1 Small Tomato
- 1/2 Small Onion
- 1 Medium Egg
- 2 slices Cheese
- Fresh Flat Leaf Parsley
- 1-2 tsp Mustard
- Peel the onion and cut into onion rings. Separate them and saute on a pan (with a bit of oil) until soft & golden brown (5 minutes on medium heat).
- Meanwhile, wash and slice the tomato. Coarsely chop fresh parsley leaves. Slice cheese of your choice (or buy sliced cheese). Set all these items aside for later.
- Once the onion is cooked, place it onto a paper kitchen towel to get rid of the excess oil.
- Fry the egg. If your pan is large enough, place 2 slices of bread in with the egg. Toast the bread slices until they get nice brown color. If you like your cheese melted, then place the cheese slices on one of the bread slices, wait until they melt & take both bread slices out. Make sure you fry your egg the way you like.
- Put the cheese bread slice on a plate, add tomatoes, onion, fried egg, more tomato slices, Duck jamon (or any jamon, prosciutto) and sprinkle with flat leaf parsley. Spread the top slice of bread with mustard and cover.
- Cut in half and serve while still warm!
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