New Lunch Sandwiches: Prosciutto & Braised Beef Shoulder

Prosciutto Sandwich
Red Wine Poached Quince, Fennel Mostarda, Stracchino
Sliced prosciutto with melted stracchino cheese, arugula dressed with salt pepper and olio verde, quince poached in red wine poached quince (quince, orange, ginger, red wine, red wine vinegar, water, salt), fennel mostarda (fennel, onions, garlic, white wine, white wine vinegar, olive oil, and pickled mustard seeds).

Braised Beef Shoulder
Gruyere, Pickled Shallots, Horseradish, Au Jus
For this sandwich we will be using baguette from iggy's, not ciabatta. It will be heated to order with sliced Gruyere cheese. In the sandwich will be braised beef (we are using primarily should but some oxtail as well, braised with mirepoix, white wine, stock, bay leaf and thyme). The meat is shredded after braising and stored in the cooking liquid, the veg is discarded. To order it is reheated in the cooking liquid, then placed in the sandwich with additional cooking liquid (au jus) served on the side. Also on the sandwich are pickled shallots (red wine vinegar, rice wine vinegar, sugar, water, salt), and an onion and horseradish soubise (onions, butter, horseradish).