No summer picnic is complete without these easy sandwiches from 2007’s Best New Chef Gabriel Rucker, the genius behind amazing Portland attractions Le Pigeon, Canard and Little Bird Bistro. Top baguettes are slathered with butter and goat cheese, jewel-toned blueberry Beaujolais jam and salty prosciutto. Wrap these sandwiches in plastic wrap and tuck them into the top of the fridge for the perfect sunny Saturday lunch.


Ingredient Checklist


Instructions Checklist
  • Combine cheese and butter in bowl of a food processor; pulse until smooth. (Goat cheese butter may be covered and set aside at room temperature until ready to assemble sandwiches, up to 2 hours.)

  • Cut baguette in half lengthwise; spread 1 cut side with goat cheese butter, and top with a layer of prosciutto. Spread second cut side with jam, and place on top of other half. Cut baguette into even pieces, and serve.

Suggested Pairing

Light-bodied cru Beaujolais.