Goat Cheese, Prosciutto, Basil Tea Sandwich

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At Sarabeth’s Tribeca, one of the savories served was a prosciutto wrapped goat cheese. It was a round, rolled up goat cheese with a basil leaf all wrapped in a small piece of prosciutto. The basil really elevated it to another level. I couldn’t believe how great the combination was. Inspired by that savory, I decided to make a tea sandwich version.

When assembling, you have the option to just top one slice of bread with prosciutto and basil and top with the other slice which just has the goat cheese. You can also serve this open-faced. When selecting the bread, go with the thinnest you can find otherwise the sandwich can be too bread-heavy.

When cutting the sandwich, you can either cut the crust before assembling the tea sandwich or you can cut it after. Either way, use a serrated knife so you’re not putting too much pressure on the bread. It’s always tricky cutting the crust off since you don’t want to put too much pressure on the bread and leave your finger or hand indentations. I usually serve it so whichever side was on the cutting board is now face up. I find cutting tea sandwiches vertically instead of diagonally easier to cut.

Bread: Pepperidge Farm Very Thin white bread

Goat Cheese: Chavrie

Prosciutto: my local gourmet market

Basil: my local gourmet market

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6 Comments

  • 7 years ago

    Nice post. Beautiful how-to photos. The sandwiches look like they'd be delicious.

  • Jee (Oh, How Civilized)
    7 years ago

    Thanks, Adam! The sandwiches were indeed delicious.

  • notesontea
    6 years ago

    Thanks for posting your 201 year in review. This is a brilliant sandwich — the basil makes it!

  • Jee (Oh, How Civilized)
    6 years ago

    Hi notesontea, glad you saw this post! Yup, the basil TOTALLY takes it to another level.

  • Sasha
    4 years ago

    Can I substitute prosciutto for something else as I do not eat any pork products 🙂

    thanks

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