Parma Ham, Parmigiano Reggiano and Basil Mayonnaise Baguettes
The ultimate sandwich for a summer picnic.
- 4 large baguettes
- 2 handfuls peashoots
- 30g basil leaves
- 60g shaved Parmigiano Reggiano
- 8 slices Parma Ham
- For the basil mayonnaise
- 20g basil leaves
- 1 tbsp olive oil
- 125g light mayonnaise
- 2 tsp lemon juice
- 10g grated Parmigiano Reggiano
- Salt and cracked black pepper
Basil mayonnaise: Blanch basil in boiling water for 1 minute then plunge into cold water. Drain and squeeze out excess water. Blend in food processor with olive oil to a purée, then add the mayonnaise, lemon juice and grated Parmigiano Reggiano. Season to taste.
Slice open the baguettes, top with peashoots, basil leaves, shaved Parmigiano Reggiano and slices of Parma Ham.
Recipe courtesy of Parma Ham