Roasted Spring Onion, Parma Prosciutto and Taleggio Sandwich

I rediscovered an old cheese love: Taleggio! Although I used to enjoy this Italian dairy product from the Val Taleggio in the Lombardy quite often in the past, it hasn't been in my kitchen for a few months, but now it's back - preferably melted! A culinary phone call with my mother (our regular recipe exchange) brought it back to my mind. I went to the supermarket right the next morning to stock up on this slightly creamy cheese and started thinking about all the recipes I would use it for.

A new sandwich creation was first on my list, the milky cheese melting its soft yet distinct aroma onto Parma prosciutto and sweet-roasted spring onions. The result was juicy and hearty without being overpowering. Taleggio isn't as harsh as one of my other sandwich-cheese-obsessions, the dominant raclette, its flavour is more subtle, almost fruity. It develops a little slower in the mouth but the impact is impressive nonetheless. I loved the look of this sandwich, I loved its taste and I had to have two of them!

Roasted Spring Onion, Parma Prosciutto and Taleggio Sandwich

For 3 sandwiches you need

• rustic buns, cut in half, 3

• small spring onions, cut in half lengthwise, 6

• olive oil 1 tablespoon

• sea salt

• black peppercorns, crushed in a mortar

• Parma prosciutto 6 slices

• Tallegio cheese, sliced, 60g / 2oz

Set the oven to 220°C / 430°F (top / bottom heat).

In a baking dish, mix the spring onions with the olive oil, salt and pepper. Roast in the oven until golden brown, mind that they don't burn (about 20 minutes). Turn them after 10 minutes.

Lay the 2 slices of Parma prosciutto on the bottom side of each bun, cover with cheese and swirl the spring onions on top. Put under the grill for a few minutes until the Taleggio starts to melt. Sprinkle with pepper and close the bun. Enjoy!