A deli inspired mid-week lunch17

Posted on May 29, 2008 by ChristieDinner Time

[Leg ham open sandwich with fresh corn salsa]

This week one of my local delis were featured in Good Living, so I popped on down there to say congrats and pick up some yummy treats; a few slices of delicious leg ham off the bone and five big cubes of goats milk feta cheese.

On the way home, I spotted a huge pile of juicy fresh corn at the green grocers and I knew exactly what my lunch was destined to be… I love the crunch and sweetness of fresh corn on the cob, it’s a wonderful texture that is sadly lost in the canning process. Fresh corn makes all the difference in this salsa providing a juicy, crunchy contrast to the soft, creamy avocado.

You can’t really see from the photo, but I’ve used my favourite packaged bread for this recipe – Burgen Soy-Lin bread. Or as the Bear and his Dad call it – girly bread. It’s because the wrapper says it’s for ‘Women’s Wellbeing’ due to the folate, calcium and of course soy and linseed that’s added to the bread.

Sure it’s good for me, but I eat it because it’s delicious. I like bread that actually tastes like something, with whole grains and seeds and things. The fact that it’s good for me is a bonus – it’s like hitting two birds with one stone or multi-tasking to the max. After all, that is what us women are great at! :)

Happy cooking, Christie

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Leg ham open sandwich with fresh corn salsa
serves 2 (can be multiplied infinitely for your guest count)

Tasters note: The Bear felt the mustard and the goats cheese were competing against each other in a ‘tangy’ contest. He recommends leaving the mustard out.

4 slices bread
4 slices leg ham
50g goats milk feta
2 tablespoons Dijon mustard
2 ripe tomatoes, sliced
1 cob of fresh corn
1/2 avocado, diced
1 tablespoon flat leaf parsley, chopped
1 tablespoon olive oil
1 tablespoon lemon juice
Salt and pepper to taste

First, make the salsa. Slice the kernels from the corn cob by carefully sliding a sharp knife down each side. Do it slowly or the kernels will spray everywhere – trust me! Then, in a small bowl, add the corn, avocado, parsley, olive oil, lemon and salt and pepper. Stir to combine and set aside.

Toast the bread, then spread each slice with mustard and arrange on plates. Top with the ham, tomato slices and feta. Spoon over some of the fresh corn salsa and serve immediately.

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