Holy Sandwich!

• For the dandelion green spread
• 3 ounces dandelion greens (about a bunch, large stems removed), washed, coarsely chopped
• 1 large clove garlic, peeled
• 1/8 teaspoon freshly ground pepper
• 1/4 teaspoon salt
• 1 teaspoon fresh lemon juice
• 2 tablespoons creme fraiche
• For the Holy Sandwich
• 4 slices good country bread, preferably a day or two old
• Jarlsberg and a cheese plane
• good-quality prosciutto, 2 really nice rounds of it
• 1 Ataulfo mango, peeled and thinly sliced (~1/4") into oval "steaks" along the seed

1. In a 4-quart pot, heat a few cups of water to a boil. When boiling, add the dandelion greens and garlic and blanch, just about 2 minutes. Drain and rinse under cold water. Wring out in a clean dish towel and put the greens and garlic clove in a food processor. Add the remaining ingredients and blend until you've got a pesto-like spread. Set aside.
2. Preheat your broiler to high.rnOn a baking sheet, place your bread slices. Atop each, place a cheese-planed slice of Jarlsberg (that's about the same size as the bread or roughly covers it), an oval steak of mango, and a half-round of prosciutto. When the broiler is hot, slide the tray of open sandwiches under it for about 3 minutes. You want the prosciutto crisped lightly and the cheese melted.
3. Remove and place two pieces of sandwich on a plate, the other two on another. Slather with dandelion green spread and serve immediately, as two open-faced sandwiches or smushed together for one big one.rn*You'll have extra dandelion green spread and maybe some extra mango. Enjoy!

dandelion, dandelion, clove garlic, freshly ground pepper, salt, lemon juice, crueme fraueeche, sandwich, country bread, good, ataulfo mango

Taken from food52.com/recipes/17305-holy-sandwich (may not work)