Baguette with French Ham, Gruyère and Cornichons
- 1 long baguette
- 2 Tbs. unsalted butter, at room temperature
- 2 Tbs. Dijon mustard
- 1/2 lb. French ham, sliced paper-thin
- 6 oz. Gruyère cheese, thinly sliced
- 8 cornichons, thinly sliced lengthwise
Layer the ham slices on the bottom baguette half, followed by a layer of the cheese slices and then the cornichons. Cover with the top half of the baguette, pressing down gently so that the sandwich holds together.
Cut the sandwich crosswise into 8 equal portions. Place each portion in a waxed-paper bag and seal the bag with an adhesive label. Refrigerate until serving. Serves 8.
Shopping Tip: Look for French ham (jambon de Paris) at specialty-deli counters and many well-stocked markets. If you cannot find it, substitute any lightly salted, nonsmoked sandwich ham.
Adapted from Williams-Sonoma Easy Entertaining, by George Dolese (Simon & Schuster, 2005).