No summer picnic is complete without these effortless sandwiches from 2007 Best New Chef Gabriel Rucker, the genius behind Portland knockouts Le Pigeon, Canard, and Little Bird Bistro. Best-quality baguettes get a thick slather of butter and goat cheese, dollops of jewel-toned Blueberry-Beaujolais Jam, and ribbons of salty prosciutto. Wrap these sandwiches in plastic wrap and stash in the top of your cooler for a perfect lunch on a sunny Saturday.

July 2019


Credit: Victor Protasio

Recipe Summary

10 mins
4 to 6


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.