The Notebooks
by Josée Fiset

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the world’s most gorgeous sandwich... perfect for sharing!

By far my favourite sandwich! It’s appetizing, tasty, simple and, above all, meant to be shared. Sage imparts an alluring aroma. Because it’s heated in the oven, it’s most often served at backyard gatherings rather than on nomadic picnics, but hey, why not make it to go?

Preparation : 15 minutes

Baking : 35 minutes



1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.

2. In a large frying pan, heat 2 tbsp. (30 ml) olive oil and cook the onion until it caramelizes, about 8 minutes. Add the honey and vinegar and continue cooking for 1 to 2 minutes. Add salt and pepper; set aside.

3. Using a sharp knife, make 10 to 12 slits across the width of the bread, slicing it three quarters of the way through, from the top. Transfer bread to prepared sheet and brush all of it with the remaining 2 tbsp. (30 ml) olive oil, including between the slices.

4. In each bread slice cavity, insert half a slice of prosciutto, 2 slices of fig, 1 small spoonful of caramelized onions, 1 slice of cheese and 1 sage leaf. Sprinkle with thyme leaves, if desired.

5. Cover stuffed bread with aluminum foil and bake in centre of the oven for 15 minutes. Remove aluminum foil and continue baking bread until cheese is melted, about 10 minutes.

6. If desired, drizzle bread with olive oil, then sprinkle with thyme leaves and fleur de sel. Cut bread into pieces by slicing between the slits. Wrap the bread in aluminum foil to bring to a picnic.


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