When presented with Serrano Ham and Pecorino Cheese Sandwiches—tied with baker’s twine and finished with velvety sage leaves—guests anticipate delicious surprises. Pear preserves and a dash of cayenne pepper highlight sage aïoli, spread thickly upon slices of crusty French baguette. Layers of cured Spanish ham, sharp Italian cheese, and baby spinach complement the herb-infused mayonnaise.
Text Melissa Lester
Photography Marcy Black Simpson
Styling Missie Neville Crawford
Recipe Development and Food Styling Loren Wood
For more seasonal fare, see “A Savory Autumn Repast” on page 79 of Autumn Bliss, available for purchase online.
