3 Ps Sandwich

This is an easy to put together, and truly tasty, picnic lunch. You can make the sandwiches an hour or two in advance so the oil has a chance to soak into the bread. The cheese-pepper spread is also very good on its own as a spread for bruschetta, as a pasta sauce, or added to a vegetable soup. Because it’s such a simple recipe, the quality of the ingredients is imperative. The same recipe made with mediocre cheese, pepper, oil and bread will be boring at best, bad at worst. On the other hand, with top grade raw materials, it’s seriously world class.


  • ¼ cup extra virgin olive oil (preferably a mellow oil, maybe from Liguria)
  • 2 ounces freshly grated Parmigiano Reggiano (nearly 1 cup)
  • freshly ground black pepper to taste—try it with the new Zingerman’s 5-Star Black Pepper blend from Épices de Cru
  • 1 cup of fresh arugula leaves (loosely packed)
  • 2 ounces (2 slices) Prosciutto di Parma
  • 1 French baguette from the Bakehouse


  1. Mix the oil, Parmigiano Reggiano and pepper ’til smooth.
  2. Split the baguette lengthwise.
  3. Spread the Parmigiano-pepper mixture onto the bread.
  4. Lay on the prosciutto and arugula, then the top slice of bread.

Eat and enjoy!