Recipe Provocateur - Blue Table's Ellen's Special

With delicious imported meats, homemade fig jam from Alabama, freshly prepared garlic aioli, and creamy goat cheese, it is easy to see why Ellen's Special has continued to be one of the most popular sandwiches at Blue Table. 

Chef Stefano Lisi's wife Gina created the sandwich when Blue Table first opened six years ago. She named Ellen's Special after her mother. The two were testing different ways to utilize figs and found that fig jam worked best. She says the reason why the sandwich has remained so popular over the years is because of its unique marriage of sweet and savory flavors.

Tired of the every day PB&J? For the more adventurous sandwich consumer, here's the recipe for Ellen's Special.

Blue Table's Ellen's Special Sandwich

Prep Time: 10 minutes

Serving Size: One large, tasty sandwich for one.

Ingredients: 

One fresh ciabatta roll cut in half.

Three slices of turkey, medium thickness.

Two slices of ham, medium thickness.

1½ tablespoons of goat cheese.

2 tablespoons of fig jam, which can be purchased at Blue Table.

2 tablespoons of garlic aioli—three to four roasted garlic cloves, one cup of mayo, ½ tablespoon of parsley. 

Two cups spring salad mix, for Blue Table's side salad.

1 ½ tablespoons of tahini or balsamic vinaigrette dressing.

Three cherry tomatoes, cut in half.

Instructions:

1) Cut fresh ciabatta roll in half.

2) Sprinkle goat cheese on one half.

3) For the Garlic Aioli: Roast three to four whole garlic cloves for around 30 minutes, or until golden. Take mayonnaise, parsley, and cloves and blend in a food processor until smooth and creamy.

4) Spread generous portion of aioli on the other half, then spread equal amount of fig jam on the same half, making sure that there is less goat cheese than aioli and jam.

5) Place three slices of turkey, followed by two slices of ham on the half of ciabatta sprinkled with goat cheese.

6) Close the sandwich and grill in a panini maker or in a pan for no longer than one minute, then cut the sandwich in half, ready to plate.

7) To prepare the side salad, plate the spring salad mix. Drizzle with preferred dressing, and place tomato halves in and around the salad.

8) Plate the sandwich halves, and stick wooden picks into each half for a truly at-home Blue Table experience.

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