Edward Sandwich Recipe

Halve and toast

Slice the ciabatta roll horizontally into two even halves. Lightly toast both cut faces in a toaster oven or skillet until just golden and crisp, about 2–3 minutes per side. Remove and let cool slightly.

In a small bowl, combine softened butter, whole-grain mustard, and mayonnaise. Spread the butter mixture evenly over both toasted cut faces of the ciabatta (this gives flavor and a slight barrier against sogginess).

On the bottom half of the roll, arrange half of the roast beef in an even layer, slightly overlapping the slices so there are no gaps (about 2 oz).

Top the roast beef with the prosciutto, draping it to add texture and saltiness.

Layer the sharp cheddar slices over the prosciutto, then add the fontina/provolone. The combination of two cheeses gives sharpness and creaminess.

If you prefer the cheese slightly melted, place the assembled bottom half under a broiler for 30–60 seconds until cheese softens—watch carefully to avoid burning. Remove immediately.

Toss the tomato slices gently with the red wine vinegar and a small pinch (about 1/8 tsp) of the kosher salt to brighten flavor; drain any excess liquid on a paper towel for about 30 seconds.

Place the lettuce leaf on top of the cheese layer to form a moisture barrier, then arrange the tomato slices over the lettuce.

Scatter the thin red onion slices and the bread-and-butter pickle slices evenly across the tomatoes.

Sprinkle the chopped toasted walnuts over the vegetables for crunch and a nutty finish.

Drizzle the extra-virgin olive oil over the assembled fillings and season with the remaining kosher salt (about 7/8 tsp) and freshly ground black pepper to taste (use about 1/2–1 tsp depending on preference).

Place the top half of the ciabatta on the sandwich, press gently to compress, then cut the sandwich in half on a slight diagonal using a serrated knife.

Serve immediately so the toasted bread stays crisp. If making ahead up to 30 minutes, wrap loosely in parchment to retain texture.