Jam Sandwich with Goat Cheese and Rosemary Butter from Tracy Kennard of Brunette

I grew up on sandwiches; was raised on them, in fact. My brown bag lunch, along with a hard-boiled egg and a crinkly bag of Fritos, always included one of the following favorites: bologna and mayonnaise, tuna salad and lettuce, peanut butter and two slices of American cheese, cream cheese and pepperoni. These weird sandwiches, always on white bread, were small and flat — and never contenders for lunch swapping. (I also loved egg salad, but even as an eight-year-old knew that boiled egg yolks and mayonnaise festering in a coat closet for half a day is a dangerous move, socially.)

But my favorite sandwich never made it to school. It was one slice of Wonder bread, carefully spread with a layer of Philadelphia cream cheese and topped with Smuckers purple jelly. The bread was then folded in half like a taco and eaten while sitting on our scratchy plaid sofa, Elvis blanket over my knees, watching a repeat episode of Little House on the Prairie.

This recipe is a riff on that after-school treat. We’ve replaced the cream cheese with fresh chèvre from Dirty Girl Farm in Andes and the Smuckers with Westwind Orchard’s raspberry jam, but it’s still sweet and savory and makes for a terrific breakfast, lunch, or dessert. Paired with a bottle of sparkling white wine* and an impromptu picnic at Thorn Preserve, it’s equal parts childhood nostalgia and grown-up sophistication.

*Hild Elbling is our favorite right now. It’s lemony, racy, refreshing and, as its importer claims, “light enough to drink an entire bottle and still operate heavy machinery.”

Tracy Kennard and her husband, Jamie, run Brunette, a wine bar in the waterfront district of downtown Kingston, NY, where they serve natural wine, fancy hot dogs and, yes, jam sandwiches. Always blurring the line between work and play, Jamie and Tracy, a graphic designer and small business consultant by trade, split their time between tending bar and running their respective businesses, Krate and Kennard & Daughters, from their studio located conveniently behind Brunette.

  • Ingredients:
  • 3 ounces fresh goat cheese
    1/2 stick butter, softened, but nowhere near liquidy
    4 sprigs rosemary, leaves removed and chopped finely
    Tart fruit preserves/jam
    Maldon salt
    Baguette, or any white roll with a bit of a crust
Jam Sandwich with Goat Cheese and Rosemary Butter from Tracy Kennard of Brunette. andnorth.com

Recipe:
Jam Sandwich with Goat Cheese and Rosemary Butter
Serves 2

Steps:
1. Toast bread and slice in half.

2. In a small dish, mix butter and rosemary; spread on both sides of bread.

3. Spread goat cheese on bottom half of bread.

4. Top with jam. A little goes a long way, but make sure to get some chunky bits.

5. Immediately before serving, sprinkle with Maldon salt.

Jam Sandwich with Goat Cheese and Rosemary Butter from Tracy Kennard of Brunette. andnorth.com
Jam Sandwich with Goat Cheese and Rosemary Butter from Tracy Kennard of Brunette. andnorth.com
Jam Sandwich with Goat Cheese and Rosemary Butter from Tracy Kennard of Brunette. andnorth.com
Jam Sandwich with Goat Cheese and Rosemary Butter from Tracy Kennard of Brunette. andnorth.com
Jam Sandwich with Goat Cheese and Rosemary Butter from Tracy Kennard of Brunette. andnorth.com

When the weather hits perfect temperatures, we can’t help but move the meal outdoors. This is why we asked three upstate cooks to share their favorite recipes that taste best spread out on a blanket with friends and loved ones. Portable and delicious, these simple recipes are sure to inspire your next summer excursion and have you packing a picnic basket in no time. Visit our features to learn how to make Sarah Copeland’s radish and navy bean salad and Mimi Beaven’s rhubarb cinnamon polenta bars. Happy picnicking!

Photo by Emma Tuccillo and Katie Lobel