That Working Life

There's really nothing easier and quicker than putting together a sandwich. But for years, scarred by one too many lunches made with ham one hue too pink and sliced Kraft cheese (ick), I strayed far, far away from any form of a make-my-own-sandwich situation. 

But this weekend, I decided to tackle my fears and take a crack at upgrading my childhood ham and cheese sandwich nightmare. Ladies and gentlemen, may I introduce you to... the persimmons, prosciutto, crumbly goat cheese sandwich!

I like to think of it as the winter's version of an apple and brie sandwich. The same salty ooze, the same delicious sweet crunch. But the persimmon gives it that extra juice, almost like a ripe melon or a peach, that you just don't find in an apple.

So the next time you're feeling adventurous with your sandwich, why not give it a try!
Recipe:

1. Toast two slices of multigrain bread.
2. Spread goat cheese on one of the toast.
3. Add slices of persimmons.
4. Fold layers of proscuitto over.

5. Top with the last slice of toast.

Face, meet toast. Toast, face.
Nom.